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Indonesian Spiced Tofu Curry

Indonesian Spiced Tofu Curry

with Green Beans & Bok Choy

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Tags:Veggie
Allergens:SoyaCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

80 grams

Green Beans

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

150 grams

Jasmine Rice

280 grams

Tofu

(ContainsSoya)

10 grams

Cornflour

1 sachet

Indonesian Style Spice Mix

1 sachet

Ginger Puree

200 milliliter(s)

Coconut Milk

1 sachet

Soy Sauce

(ContainsSoya, Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2690 kJ
Energy (kcal)643 kcal
Fat26.0 g
of which saturates16.0 g
Carbohydrate73 g
of which sugars5.0 g
Protein27 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Saucepan
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Trim the green beans then halve. Halve the bok choy lengthways. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Meanwhile, drain the tofu then pat dry with kitchen paper. Chop into 2cm cubes. Pop the tofu into a bowl with the cornflour (see ingredients for amount) and salt and pepper. Mix well to coat the tofu. Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the tofu pieces to the pan. Fry until slightly crispy, 8-10 mins. Carefully turn every 1-2 mins to ensure they don't burn. Remove the tofu from the pan to a plate and wipe out the pan.

4

Return the frying pan to a medium-high heat with a drizzle of oil. Once hot, lay in the bok choy, cut-side down. Season with salt and pepper. Cook for 2 mins, then turn over and cook for another 2 mins on the other side. The bok choy should be slightly browned and charred. Add a splash of water and pop a lid (or some foil) on the pan and leave to steam for another 3 mins. Remove the bok choy to a plate and cover with foil to keep warm.

5

Wipe out and return the pan to a medium-high heat. When the pan is hot, add the green beans and stir-fry until tender, 3-4 mins. Add the Indonesian style spice mix, ginger puree and garlic. Stir-fry for a further 1 min. Add the coconut milk, soy sauce and water (see ingredients for amount). Bring to a boil and turn the heat down, simmer until slightly thickened, 5-6 mins.

6

When everything is ready, stir the tofu through your curry, ensuring it is piping hot. Season to taste with salt and pepper. Fluff the rice and share between your bowls. Top with the tofu curry and bok choy, and sprinkle over the chilli. Enjoy!