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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1
Carrot
1 packet
Coconut Milk
1 packet
Crushed Peanuts
1
Lime
1 sachet
Satay Seasoning
1 packet
Soy Sauce Mix
1
Malaysian Tofu
1
Zucchini
1 drizzle
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
• 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. • 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, tossing, until tender, 4-5 minutes. Transfer to a bowl.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add satay seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, soy sauce mix and the 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 with salt and pepper to taste.
• Divide rice between bowls. • Top with Malaysian satay tofu. • Sprinkle over crushed peanuts and serve with any remaining lime wedges. Enjoy!