Satay Tofu & Coconut Ginger Lemongrass Sauce
with Quick-Prep Stir-Fry Veggies
Tender tofu is one of our favourite ingredients for soaking up bold Thai flavours. In this plant-based dish, the peanutty Malaysian tofu works a treat with the creamy, zingy sauce and vibrant veggies.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
2
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Pea Pods
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)
1 tin
Sweetcorn
1
Long Chilli
1 packet
Coconut Milk
Cooking Steps
• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes (the rice will finish cooking in its own steam, so don't peek!).
• Meanwhile, trim pea pods. Roughly chop Asian greens. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods and corn until tender, 3-4 minutes. Add Asian greens and cook until wilted, 1 minute. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm. • Meanwhile, cut Malaysian tofu into 1cm cubes. Thinly slice long chilli (if using).
• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook tofu, turning occasionally, until browned all over, 4-5 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger lemongrass paste and remaining garlic paste, stirring, until fragrant, 1 minute. Add coconut milk, the vinegar, the soy sauce, the brown sugar and a splash of water. Simmer until slightly thickened, 2-3 minutes. Return tofu to pan, tossing to coat.
• Divide garlic rice between bowls. • Top with veggies and coconut and ginger tofu, spooning over the sauce. • Sprinkle with chilli and sesame seeds to serve. Enjoy!
