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Indonesian Style Spiced Tofu Curry

Indonesian Style Spiced Tofu Curry

with Green Beans, Pak Choi and Jasmine 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!

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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



10 grams


1 sachet

Indonesian Style Spice Mix

1 sachet

Ginger Puree

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2788 kJ
Energy (kcal)666 kcal
Fat27.5 g
of which saturates17.6 g
Carbohydrate76.8 g
of which sugars4.2 g
Protein28.1 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Kitchen Paper
Frying Pan
Instructionsarrow up iconarrow up icon
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Trim and halve the green beans. Trim the pak choi, then thinly slice widthways.
Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then finely chop.


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 and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).


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 and mix well to evenly coat.
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 to a plate lined with kitchen paper.


Clean out the pan if needed and pop back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and pak choi and stir-fry until tender, 3-4 mins.
Stir in the Indonesian style spice mix, ginger puree and garlic, then stir-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.
Once thickened, stir the tofu into the curry and heat through until piping hot. Taste and season with pepper and a pinch of sugar (if you have any) if needed.


Fluff up the rice with a fork and share between your bowls.
Spoon over the tofu curry and sprinkle over the chilli to finish (add less if you don't like heat). Enjoy!