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Indonesian Style Spiced Tofu Curry

Indonesian Style Spiced Tofu Curry

with Green Beans, Pak Choi and Basmati Rice

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Our Indonesian Style Spiced Tofu Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:VeggieUnder 600 calories
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 Time25 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

Basmati Rice

280 grams

Tofu

(ContainsSoya)

10 grams

Cornflour

1 sachet

Indonesian Style Spice Mix

1 sachet

Ginger Puree

200 milliliter(s)

Coconut Milk

25 milliliter(s)

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)2093 kJ
Energy (kcal)500 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate74 g
of which sugars4.0 g
Protein28 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Knife
Saucepan
Lid
Kitchen Paper
Frying Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Trim and halve the green beans. Halve the pak choi 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 1/4 tsp 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 and chop into 2cm cubes. Pat dry with kitchen paper. Pop the tofu cubes into a large bowl with the cornflour (see ingredients for amount). Season with plenty of salt and pepper, then mix well to evenly coat the tofu. Heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure they don't burn. Transfer the fried tofu to a plate lined with kitchen paper.

4

Wipe out the frying pan and return to medium-high heat with a drizzle of oil. Once hot, lay in the pak choi, 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 until slightly browned and charred. Then add a splash of water and cover with a lid (or some foil) and leave to steam for another 3 mins. Transfer the pak choi to a plate and cover with foil to keep warm.

5

Dry the pan and return to medium-high heat with a drizzle of oil. When the pan is hot, add the green beans and stir-fry until tender, 3-4 mins. Stir in the Indonesian style spice mix, ginger puree and garlic, then fry for 1 min more. Pour in the coconut milk, soy sauce and water for the curry (see ingredients for amount), then bring to the boil. Lower the heat and simmer until slightly thickened, 5-6 mins.

6

When everything is ready, stir the tofu into the curry and heat through until piping hot. Taste and season with salt and pepper if needed. Fluff up the rice with a fork and share between your bowls. Top with the tofu curry and charred pak choi. Sprinkle over the chilli (add less if you don't like heat) to finish. Enjoy!