Tofu Stir Fry & Coconut Sauce

Name: Tofu Stir Fry & Coconut Sauce with Soy Veggies, Garlic Rice & Peanuts
Total time: 35 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 packet Bengal Curry Paste; 1 packet Green beans; 1 sachet Curry Powder; 1 packet Coconut Milk; 1 packet Basmati Rice; 1 Carrot; 2 Garlic; 1 Asian Greens; 400 g Firm tofu; 1 packet Crushed Peanuts

with Soy Veggies, Garlic Rice & Peanuts

Get up to $175 off

Our tofu is cooked to crispy perfection in our curry powder. Then, We've teamed it with a dazzling coconut sauce made using Bengal curry paste, plus steamed rice flavoured with fragrant garlic. When you serve this up, everyone will be singing you praises!

Tags:

Plant Based

•Chef's Choice

•Vegetarian

Allergens:

Soy

•Peanuts

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Bengal Curry Paste

1 packet

Green beans

1 sachet

Curry Powder

1 packet

Coconut Milk

1 packet

Basmati Rice

Carrot

Garlic

Asian Greens

400 g

Firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

Crushed Peanuts

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

Nutrition Values

Calories976 kcal

Energy (kJ)4080 kJ

Fat53.2 g

of which saturates28 g

Carbohydrate76.2 g

of which sugars9.7 g

Dietary Fibre6 g

Protein37.9 g

Sodium382 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.

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water(for the rice) and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until 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, trim green beans. • Roughly chop Asian greens. • Thinly slice carrot into half-moons. • Cut plain tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Add a drizzle of the soy sauce and a splash water, then transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook curry powder and Bengal curry paste, stirring until fragrant, 1 minute. • Add coconut milk (see ingredients) and the water (for the sauce) and simmer until slightly thickened, 1-2 minutes. Remove from the heat.

• Divide garlic rice between bowls. • Top with soy veggies and tofu stir fry. • Pour over coconut sauce. • Garnish with crushed peanuts to serve. Enjoy!