Satay Tofu & Zesty Rice

Name: Satay Tofu & Zesty Rice with Cucumber Salad & Lime
Total time: 30 min
Yield: 2
Cuisine: Malaysisk
Ingredients: 2 Garlic; 1 packet Peanut Nutter; 1 Cucumber; 1 sachet Curry Powder; 1 packet Slaw Mix; 1 packet Jasmine rice; 1 Lime; 1 packet Ginger Paste; 400 g Firm tofu; 1 packet Coconut Milk; hot water; 1 drizzle olive oil; water

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.

Tags:

Veggie

Allergens:

Soy

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

Garlic

1 packet

Peanut Nutter

Cucumber

1 sachet

Curry Powder

1 packet

Slaw Mix

1 packet

Jasmine rice

Lime

1 packet

Ginger Paste

400 g

Firm tofu

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

1 packet

Coconut Milk

Not included in your delivery

hot water

1 drizzle

olive oil

water

Nutrition Values

Energy (kJ)3007 kJ

Calories719 kcal

Fat43.5 g

of which saturates18.4 g

Carbohydrate77.1 g

of which sugars7.3 g

Dietary Fibre9.7 g

Protein36.1 g

Sodium566 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

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

• To a medium saucepan, add the water 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 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 (see ingredients) 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.

• 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!