Satay Tofu & Coconut Ginger Lemongrass Sauce

Name: Satay Tofu & Coconut Ginger Lemongrass Sauce with Garlic Rice & Stir-Fry Greens
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 Malaysian Tofu; 1 sachet Sesame Seeds; 3 Garlic; 1 packet Ginger Lemongrass Paste; 1 packet Pea Pods; 1 packet Jasmine Rice; 1 Long Chilli; 1 packet Coconut Milk; 1 Baby Broccoli

with Garlic Rice & Stir-Fry Greens

Up to 180$ + Free Treats / Extras for Life

Tags:

Plant Based

•Chef's Choice

Allergens:

Gluten

•Peanuts

•Soy

•Wheat

•Sesame

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Malaysian Tofu

(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

Garlic

1 packet

Ginger Lemongrass Paste

1 packet

Pea Pods

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

Long Chilli

1 packet

Coconut Milk

Baby Broccoli

Nutritional Values

Calories704 kcal

Energy (kJ)2940 kJ

Fat31.9 g

of which saturates18.1 g

Carbohydrate79.8 g

of which sugars11.2 g

Dietary Fibre26.2 g

Protein22.1 g

Sodium575 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic 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.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, trim baby broccoli and cut into thirds. • Trim pea pods and cut into small pieces. • Cut Malaysian tofu into 1cm cubes.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 5-6 minutes. • In the last 2 minutes of cook time, add pea pods and cook, tossing, until just tender, 1-2 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.

• 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, 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, stirring to coat. Remove pan from heat.

• Thinly slice long chilli (if using). • 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!