Quick Saucy Coconut Tofu Curry & Rice
with Japanese-Style Cucumber Salad- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
- Sesame
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.
Ingredients
1 packet
Basmati Rice
1 packet
Coconut Milk
1
Cucumber
2
Garlic
1 packet
Japanese Dressing
1 packet
Japanese Curry Paste
1 packet
Mixed Salad Leaves
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
Utensils
Cooking Steps
• 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.
• 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.
• 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!
