Satay Tofu, Prawn & Zesty Rice

Name: Satay Tofu, Prawn & Zesty Rice with Cucumber Salad & Lime
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; water; hot water; 1 Jasmine rice; 1 Lime; 1 Cucumber; Garlic; 1 Firm tofu; 1 Peeled Prawns; 1 peanut butter; 1 Ginger Paste; 1 Curry Powder; 1 Coconut Milk; 1 Slaw Mix

with Cucumber Salad & Lime

Get up to $175 off

Here’s a dish for all the peanut butter lovers out there. Silky tofu meets creamy, nutty satay sauce in this flavour-packed meal. Paired with zesty rice and a refreshing cucumber salad, it’s a vibrant, plant-based delight that hits all the right notes.

Allergens:

Soja

•Crustacean/Crustacé

•Jordnødder

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Jasmine rice

Lime

Cucumber

Garlic

Firm tofu

Peeled Prawns

peanut butter

Ginger Paste

Curry Powder

Coconut Milk

Slaw Mix

Not included in your delivery

olive oil

water

hot water

Nutrition Values

Energy (kJ)3357 kJ

Calories802 kcal

Fat44 g

of which saturates18.6 g

Carbohydrate78.1 g

of which sugars8.3 g

Dietary Fibre10.7 g

Protein49.8 g

Sodium1218 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• 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 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

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

• Meanwhile, zest lime to get a pinch and slice into wedges. • Slice cucumber into half-moons. Finely chop garlic. • Cut plain tofu into 2cm chunks. • In a small bowl, combine peanut butter and the hot water, stirring, until smooth.

• When rice has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium heat. • Cook garlic, ginger paste and curry powder, until fragrant, 1 minute. Add peanut butter mixture, coconut milk and the low sodium soy sauce. Simmer, stirring, until slightly reduced, 1-2 minutes.

TIP: Add a splash of water if the sauce looks too thick. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When rice has 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium heat with a drizzle of olive oil. Cook garlic, ginger paste and curry powder, until fragrant, 1 minute. Add peanut butter mixture, coconut milk and the low sodium soy sauce. Simmer, stirring, until slightly reduced, 1-2 minutes.

TIP: Add a splash of water if the sauce looks too thick.

• To pan with sauce, add tofu and gently stir until heated through, 1-2 minutes. • Remove pan from heat and add a good squeeze of lime juice. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • To pan with sauce, add tofu and gently stir until heated through, 1-2 minutes. • Remove pan from heat. Add cooked prawns and a good squeeze of lime juice. Stir to combine and season to taste.

• In a large bowl, combine slaw mix and cucumber with a drizzle of olive oil and a squeeze of lime juice. Season to taste.

• To pan with rice, stir through lime zest, until combined. • Divide zesty rice and salad between bowls. Top rice with satay tofu. Serve with any remaining lime wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • To pan with rice, stir through lime zest, until combined. • Divide zesty rice and salad between bowls. Top rice with satay tofu and prawns. Serve with any remaining lime wedges. Enjoy!