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, May contain traces of allergens, Peanuts, Soy, Sesame, Wheat;)
2
Garlic
1 packet
Crushed Peanuts
(Contains: May contain traces of allergens, Peanuts, 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
½ tsp
brown sugar
1 tsp
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy;)
Cooking Steps
• Thinly slice cucumber into rounds.
• In a medium bowl, combine tofu, sweet soy seasoning and a drizzle of
olive oil.
• 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.
• 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, 3-4 minutes. • Add salt and pepper and cook, turning to coat, until fragrant, 1 minute. • Transfer to a bowl.
• 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.
• 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!
