Malaysian Style Coconut Tofu Curry
with Stir-Fried Greens and Fragrant Garlic Jasmine Rice
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Celery
- May contain traces of allergens
- Walnuts
- Peanut
- Cashew nuts
- Almonds
- Macadamia Nuts
- Nuts
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Pistachio nuts
Full-bodied, savoury and fragrant with spices, our Malaysian style paste brings big flavour to any dish. With red miso, lemongrass and notes of lime leaf, cinnamon and cumin, it's perfect for recipes like this curry when you want flavour in a flash.
Ingredients
4 unit(s)
Garlic Clove
150 grams
Jasmine Rice
1 unit(s)
Pak Choi
(May contain traces of: Celery)
80 grams
Young Pea Pods
1 unit(s)
Lime
280 grams
Firm Tofu
(Contains: Soya)
50 grams
Malaysian Style Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Walnuts, Peanut, Cashew nuts, Almonds, Macadamia Nuts, Nuts, Hazelnuts, Pecan Nuts, Brazil nuts, Pistachio nuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
½ tbsp
Oil for Cooking
Nutrition Values
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil (see pantry for amount).
When the oil is hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) 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, trim the pak choi, then thinly slice widthways. Halve the young pea pods widthways.
Cut the lime into wedges.
Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.
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 it doesn't burn. Season with salt and pepper.
Once crispy, transfer to a plate lined with kitchen paper and set aside.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the pea pods and pak choi to the pan and stir-fry until tender, 2-3 mins.
Add the Malaysian style paste and remaining garlic and fry for 30 secs.
Stir in the coconut milk, soy sauce and sugar for the sauce (see pantry for amount).
Stir in the fried tofu, then bring to the boil.
Lower the heat and simmer until thickened, 2-3 mins. Add a splash of water if you feel it needs it.
Once thickened, remove from the heat. Squeeze in some lime juice.
Fluff up the rice with a fork and share it out between your bowls.
Spoon over the curry and sprinkle over the sesame seeds.
Serve any remaining lime wedges on the side for squeezing over.
