Fragrant Tofu Rendang & Jasmine Rice
with Veggies & Spicy Pickles
Calories
:
827 kcalProtein
:
34.3g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
Get a taste of Jakarta with this aromatic Indonesian tofu rendang, simmered in a rich coconut sauce until tender. It’s served with fluffy rice and punchy pickled cucumbers for a refreshing, zesty crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Cucumber
1
Long Chilli
1
Carrot
1
Brown Onion
1
Lime
1
Firm Tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat.)
1 sachet
Tamarind Seasoning
1
Rendang Paste
(Contains: Milk)
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
1 cup
water
¼ cup
vinegar (white wine or rice wine)
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Add the water to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
2
- Meanwhile, thinly slice cucumber into rounds. Thinly slice long chilli (if using).
- In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
- Add cucumber and chill to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
3
- Thinly slice carrot into half-moons. Slice brown onion into thin wedges. Slice lime into wedges.
- Cut firm tofu (see ingredients) into 1cm chunks.
- In a medium bowl, combine tofu, tamarind seasoning and a drizzle of olive oil.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook carrot and onion until just browned, 3-4 minutes. Transfer to a bowl.
- Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes.
5
- Add rendang paste and cook until fragrant, 1 minute.
- Reduce heat to medium-low, then add coconut milk, cooked veggies and a splash of water, simmering until curry is browned and thickened, 4-5 minutes.
- Remove pan from heat and stir through a squeeze of lime juice. Season to taste.
6
- Drain spicy pickles.
- Divide rice and tofu rendang between bowls.
- Serve with spicy pickled cucumbers. Enjoy!
