Satay Coconut Tofu & Veggie Curry
with Jasmine Rice & Broccoli
- Soy
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
A satay tofu curry, it has our hearts fluttering and our mouths watering as the hearty curry aromas sweep the kitchen. On a bed of fluffy rice, we’re head over heels for this meal!
Ingredients
1 packet
Jasmine rice
1 sachet
Curry Powder
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1
Broccoli
1 sachet
Chicken-Style Stock Powder
1 packet
Peanut Nutter
1 packet
Coconut Milk
1
Asian Greens
1
Lime
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine 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.
• Meanwhile, cut any larger broccoli florets in half. Roughly chop Asian greens. Slice lime into wedges. • Cut firm tofu (see ingredients) into 1cm pieces. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli, tossing, until tender, 5-6 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add tofu and cook, turning occasionally, until golden, 5-7 minutes. • Then add curry powder, peanut butter, coconut milk, chicken-style stock powder, the soy sauce, brown sugar and water. Simmer, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then return veggies to the pan with a squeeze of lime juice and stir to combine. Season to taste.
• Divide rapid rice between bowls. • Top with satay tofu and veggie curry. Serve with any remaining lime wedges. Enjoy!
