HelloHero: Korma-Style Tofu & Salsa
with Spinach Rapid Rice
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
Korma-style tofu is made super simple in this easy 4-stepper. With our delectable mild curry paste and coconut milk combination, you'll have a perfect korma sauce to accompany the spinach rapid rice and corn-cucumber salsa. Now that's dinner whipped up in a jiffy!
Ingredients
1 tin
Sweetcorn
1 packet
Mild Curry Paste
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Mumbai Spice Blend
1
Firm Tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat)
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
20 g
butter
(Contains: Milk)
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes.
• Drain and return to saucepan. Add butter and baby spinach leaves and stir to combine until butter is melted.
• Meanwhile, roughly chop cucumber. Cut plain tofu (see ingredients) into 2cm chunks.
• Drain sweetcorn.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, cook tofu and Mumbai spice blend tossing occasionally, 4-5 minutes. Transfer to a bowl.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Return frying pan to medium-high heat with a drizzle of olive oil. Add mild curry paste and cook, until fragrant, 1-2 minutes.
• Add coconut milk, the brown sugar and a splash of water and cook, stirring, until heated through, 1-2 minutes.
• Meanwhile, in a small bowl, combine cucumber, sweetcorn, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide spinach rapid rice, tofu, and cucumber salsa between bowls.
• Pour korma sauce over tofu to serve. Enjoy!
