Malaysian Satay Tofu Curry
with Rice & Crushed Peanuts
Smokey tofu that's already been slow-cooked to tender perfection should always be served paired with a rich satay curry and accompanied by a bed of fluffy rice. Together this union of flavours will blow your taste buds away.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Satay Seasoning
(May be present: Soy.)
1 packet
Baby Spinach Leaves
1
Lime
1
Malaysian Tofu
(Contains: Peanuts, Gluten, Soy, Wheat; May be present: Sesame.)
1
Carrot
1
Zucchini
1 packet
Coconut Milk
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
¼ cup
water
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot and zucchini into half-moons. Slice lime into wedges.
• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook carrot and zucchini, until tender, 4-5 minutes. Transfer to a bowl.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Meanwhile, thinly slice carrot and zucchini into half-moons. Slice lime into wedges.
• Cut plain tofu (see ingredients) into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook carrot and zucchini, until tender, 4-5 minutes. Transfer to a bowl.
• Return frying pan to high heat and cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes.
• Reduce heat to medium then add satay seasoning and cook, until fragrant, 1 minute.
• Stir in coconut milk, soy sauce mix and water (for the curry) and simmer, until slightly thickened, 2-3 minutes.
• Remove pan from heat and add cooked veggies, baby spinach leaves and a squeeze of lime juice, stirring to combine. Season to taste.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• Reduce heat to medium then add satay seasoning and cook, until fragrant, 1 minute.
• Stir in coconut milk, soy sauce mix and water (for the curry) and simmer, until slightly thickened, 2-3 minutes.
• Remove pan from heat and add cooked veggies, baby spinach leaves and a squeeze of lime juice, stirring to combine. Season to taste.
• Divide rice between bowls. Top with Malaysian satay beef brisket curry and crushed peanuts.
• Serve with any remaining lime wedges. Enjoy!
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Divide rice between bowls. Top with Malaysian satay tofu curry and crushed peanuts.
• Serve with any remaining lime wedges. Enjoy!
