Southeast Asian Tofu & Coconut Curry
with Cashews & Ginger-Garlic Rice
With hints of coriander, paprika, cumin and ginger, our Southeast Asian spice blend stands up well to creamy coconut milk, creating the perfect base for this plant-based curry. The tender tofu chunks soak up the sauce like a treat, while the pickled onion garnish adds a touch of tang to cut the richness.
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Ingredients
½
red onion
2 clove
garlic
1 packet
ginger paste
1 packet
basmati rice
1
carrot
1
capsicum
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1
olive oil
¼ cup
rice wine vinegar
20 g
plant-based butter (for the sauce)
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
Thinly slice the red onion (see ingredients). In a small bowl, combine the onion, rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside.
Finely chop the garlic. In a medium saucepan, heat the plant-based butter and a dash of olive oil over a medium heat. Cook the ginger paste and garlic until fragrant, 1-2 minutes. Add the basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. Cut the capsicum into bite-sized chunks. Cut each piece of the Japanese tofu into halves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu, tossing, until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm. Return the frying pan to a medium-high heat with a drizzle of olive oil. Stir-fry the carrot and capsicum until tender, 5-6 minutes.
To the pan with the veggies, add the Southeast Asian spice blend and cook, stirring until fragrant, 1 minute. Stir in the coconut milk, the water (for the curry), vegetable stock powder, soy sauce and brown sugar. Return the tofu to the pan, then simmer until slightly thickened, 1-2 minutes. Stir through the baby spinach leaves until wilted. Season to taste.
Divide the ginger-garlic rice between bowls. Top with the Southeast Asian tofu curry. Spoon over some pickled onion. Sprinkle with the roasted cashews to serve.
