Tofu and Veg Satay
with fresh chilli garnish and jasmine rice
Satay is an Indonesian sauce whose main component is peanuts. This sauce is widely used in Indonesian cuisine and is often served with chicken. This version utilizes spiced tofu instead, for a veggie curry that will treat the tastebuds.
Tags:
Quick
•Veggie
•Discovery
Allergens:
Soya
•Peanut
•Mustard
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
250 grams
Tofu
(Contains Soya)
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Chilli
1 unit(s)
Lime
1 pack(s)
Coconut Milk
1 sachet(s)
Peanut Butter
(Contains Peanut)
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3488 kJ
Energy (kcal)834 kcal
Fat37.9 g
of which saturates17.3 g
Carbohydrate90.9 g
of which sugars17.3 g
Dietary Fiber1.3 g
Protein33.1 g
Cholesterol0 mg
Salt2.27 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Instructions
1
- Add 300ml cold salted water (double for 4p) to a medium pot.
- Stir in the rice. Bring to the boil.
- Once boiling, lower heat to medium, cover and cook for 12 mins.
- Remove from the heat. Keep covered for another 12 mins (the rice will continue to cook in its own steam).
- Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Toss with a drizzle of oil, ½ tsp salt (double for 4p), pepper and Thai spice.
2
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the tofu until slightly crispy, shifting as it colours, 6-8 mins.
- Once cooked, season with salt and pepper, transfer to a bowl and cover to keep warm.
- While the tofu fries, halve the pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and thinly slice the onion. Quarter the lime.
3
- Give the now-empty pan a quick wipe then return to high heat with a drizzle of oil.
- Once hot, fry the pepper and onion until softened, 5-6 mins.
- Season with salt and pepper.
- While the veg cooks, halve the chilli and discard the core and seeds. Finely chop.
4
- When 1 min of cooking time remains, add half the chilli (use less if you don't like spice) to the pan.
- Stir coconut milk, peanut butter, rogan josh paste, ketjap manis, 1 tsp sugar and 50ml water (double both for 4p).
- Stir well to combine and bring to the boil.
- Reduce the heat, then cook until thickened and creamy, stirring continuously, 2-4 mins.
5
- Once reduced, remove from the heat. Add a squeeze of lime juice. Mix together, taste and season with salt and more lime juice if desired.
- Season to taste with sugar, salt and pepper. Add a splash of water if you feel the curry is too thick.
- Stir the cooked tofu into the sauce.
- Fluff up the rice with a fork.
6
- Share the rice between bowls.
- Spoon over the coconut satay curry.
- Finish with a sprinkling of remaining chilli (use less if you don't like spice)/
