Honey Glazed Tofu and Gochujang Coconut Curry
with Rice, Lime, Pea Pods and Baby Corn
- Soya
- Wheat
- Cereals containing gluten
Gochujang brings a twist to this comforting curry recipe. The sweet-spicy heat of gochujang gives depth of flavour to the coconut sauce. It's perfect for soaking up the delicious flavour of the coconut curry sauce.
Ingredients
150 grams
Basmati Rice
60 grams
Baby Corn
80 grams
Green Beans
1 unit(s)
Lime
50 grams
Gochujang Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
280 grams
Firm Tofu
(Contains: Soya)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Honey
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Halve the baby corn widthways lengthways. Trim the green beans, then cut into thirds.
b) Heat a drizzle of oil in a large saucepan on medium-high heat.
c) Once hot, add the baby corn and green beans and stir-fry until tender, 4-5 mins.
d) Meanwhile, cut the lime into wedges.
a) Stir the gochujang paste into the pan and fry for 1 min.
b) Add the coconut milk, soy sauce and sugar (see pantry for amount). Stir together and bring to a boil. Reduce the heat and simmer until slightly thickened, 3-4 mins.
c) Season with salt and pepper. Stir in a squeeze of lime juice.
d) Remove from the heat and cover with a lid or foil to keep warm.
a) Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
b) Heat a drizzle of oil in a frying pan on medium-high heat.
c) Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
a) Once the tofu has fried, squeeze over some lime, add the honey (see pantry for amount) to the pan and stir to coat the tofu pieces in the honey and lime.
a) When ready, share the rice between your serving bowls.
b) Spoon over the gochujang coconut curry.
c) Top with the glazed tofu.
d) Serve with any remaining lime wedges for squeezing over.
