with Fragrant Rice & Asian Greens
This one is just like takeaway, only better and quicker! Satay seasoning and coconut milk are the stars of this dish, taking centre stage in creating the creamiest curry for the tofu and veggies to absorb. This one will be whipped up in a flash!
Allergens
Utensils
Tags
Asian greens
2 packet
Coconut milk
1 packet
Jasmine rice
1 packet
Satay seasoning
1 sachet
Soy sauce mix
1 packet
Malaysian tofu
1
Olive oil
1 drizzle
Water
1 cup
Vinegar
1 tsp
• 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!
• Meanwhile, roughly chop Asian greens.
• Cut Malaysian tofu into 2cm chunks.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes.
• Reduce heat to medium, then add satay seasoning and garlic paste and cook until fragrant, 1 minute.
• Stir in Asian greens, coconut milk, the soy sauce, vinegar and a splash of water until wilted and combined, 2-3 minutes. Season to taste.
• Divide rice and coconut satay tofu curry between bowls to serve. Enjoy!
696
kcal
Calories
2910
kJ
Energy (kJ)
30.5
g
Fat
18.2
g
of which saturates
79
g
Carbohydrate
12.2
g
of which sugars
23.3
g
Dietary Fibre
20.1
g
Protein
0
mg
Cholesterol
1250
mg
Sodium
