Coconut Tofu Curry & Broccoli-Cauli Rice
with Japanese-Style Cucumber Salad
- Gluten
- Peanuts
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Sesame
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
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 broccoli-cauli rice and pair it with a Japanese-style cucumber salad for an equally tasty side sensation.
Ingredients
1 packet
Japanese Curry Paste
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat May be present: Sesame.)
2
Garlic
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
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1
Cucumber
Coconut Milk
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Cauliflower & Broccoli Rice Mix
Not included in your delivery
1 drizzle
olive oil
Ā½ tsp
brown sugar
1 tsp
soy sauce
(Contains: Soy May be present: Gluten.)
Cooking Steps
ā¢ Thinly slice cucumber into rounds.
ā¢ In a medium bowl, combine tofu, sweet soy seasoning and a drizzle of
olive oil.
ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot,
cook tofu in batches, tossing, until browned and cooked through,
1-2 minutes. Transfer to a bowl, season to taste with salt and pepper and
set aside.
TIP: Cooking the tofu in batches over high heat helps it stay tender.
ā¢ While rice is cooking, thinly slice cucumber into rounds. ā¢ Finely chop garlic. ā¢ Cut plain tofu (see ingredients) into 2cm chunks. ā¢ In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. ā¢ When the oil is hot, cook tofu, turning occasionally, 3-4 minutes. ā¢ Add salt and pepper and cook, turning to coat, until fragrant, 1 minute. ā¢ Transfer to a bowl.
ā¢ Return frying pan to medium-high heat. Cook garlic, tossing until fragrant, 1 minute. ā¢ Stir in Japanese curry paste, coconut milk and the brown sugar, until combined and slightly reduced, 2-3 minutes. ā¢ Return cooked tofu to pan, then add the soy sauce, stirring until combined, 1 minute.
ā¢ Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves and Japanese style dressing. Season to taste. ā¢ Divide rice between bowls. Top rice with saucy coconut tofu curry. ā¢ Serve with Japanese-style cucumber salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the curry's delicious taste, with some praising its mild heat and perfect blend of flavours.
- Ease of prep:Ā Cooking in one pan made for a quick and easy meal, though some found the beef tough.
- Suggestions:Ā Several preferred regular rice; consider offering it as an alternative to the broccoli-cauliflower rice.
- Portions:Ā Some found the serving size small, with not enough broccoli-cauli rice to balance the curry sauce.
- Texture:Ā The peanuts in the salad and broccoli rice added a pleasant crunch that many appreciated.
