Malaysian Satay Tofu Curry

• 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.