Quick Saucy Coconut Tofu Curry & Rice

Name: Quick Saucy Coconut Tofu Curry & Rice with Japanese-Style Cucumber Salad
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Basmati Rice; 1 packet Japanese Curry Paste; 250 g Beef Strips; 2 Garlic; 1 packet Crushed Peanuts; 1 packet Japanese Dressing; 1 Cucumber; 1 packet Coconut Milk; 1 packet Mixed Salad Leaves; 1 Japanese Tofu

with Japanese-Style Cucumber Salad

Get up to $230 off

In 4 easy steps, you'll have a curry brimming with Japanese and coconut flavours that'll smell absolutely divine. Serve it up on a bed of fluffy basmati rice and pair it with a Japanese-style cucumber salad for an equally tasty side sensation.

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.

Preparation Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

1 packet

Japanese Curry Paste

250 g

Beef Strips

2

Garlic

1 packet

Crushed Peanuts

1 packet

Japanese Dressing

1

Cucumber

1 packet

Coconut Milk

1 packet

Mixed Salad Leaves

1

Japanese Tofu

Nutritional Values

Calories943 kcal

Energy (kJ)3950 kJ

Fat45.2 g

of which saturates21.2 g

Carbohydrate73.2 g

of which sugars10.2 g

Dietary Fibre9.9 g

Protein57.6 g

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. • Rinse and drain white rice. • Half-fill a medium saucepan with the boiling water. • Add rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.

2

• While rice is cooking, thinly slice cucumber into rounds. • Finely chop garlic. • Cut plain tofu (see ingredients) into 2cm chunks. • 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 salt and pepper and cook, turning to coat, until fragrant, 1 minute. • Transfer to a bowl.

3

• Return frying pan to medium-high heat. Cook garlic, tossing until fragrant, 1 minute. • Stir in Japanese curry paste, coconut milk and the brown sugar, until combined and slightly reduced, 2-3 minutes. • Return cooked tofu to pan, then add the soy sauce, stirring until combined, 1 minute.

4

• Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves and Japanese style dressing. Season to taste. • Divide rice between bowls. Top rice with saucy coconut tofu curry. • Serve with Japanese-style cucumber salad. Enjoy!