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Southeast Asian Tofu & Chicken Coconut Curry with Ginger-Garlic Rice & Crushed Peanuts Recipe

Name: Southeast Asian Tofu & Chicken Coconut Curry with Ginger-Garlic Rice & Crushed Peanuts
Total time: 30 min
Yield: 2
Ingredients: olive oil; 2 clove garlic; 20 g plant-based butter (for the sauce); 1 packet ginger paste; 1 packet basmati rice; 1 carrot; 1 sachet cornflour; 1 tin coconut milk; 1 tbs soy sauce; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet crushed peanuts; 1 packet chicken breast; 1 zucchini; ¼ cup water (for the curry); 1.5 cup water (for the rice); 1 packet Japanese tofu; 1 sachet Southeast Asian Spice Blend; ½ brown onion

HelloFresh

This golden tofu and chicken dish comes together in four surprisingly simple steps, partly thanks to some shortcut ingredients. Wait till you try the coconut sauce; it's creamy and umami with a touch of sweetness and zing, and the chewy udon soak it up beautifully. Due to recent sourcing challenges, we’ve replaced bamboo shoots with zucchini and red onion with brown onion, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Ingredients

olive oil

2 clove garlic

20 g plant-based butter (for the sauce)

1 packet ginger paste

1 packet basmati rice

1 carrot

1 sachet cornflour

1 tin coconut milk

1 tbs soy sauce

1 tsp brown sugar

1 bag baby spinach leaves

1 packet crushed peanuts

1 packet chicken breast

1 zucchini

¼ cup water (for the curry)

1.5 cup water (for the rice)

1 packet Japanese tofu

1 sachet Southeast Asian Spice Blend

½ brown onion

Method

• Finely chop garlic.

• In a medium saucepan, heat the plant-based

butter with a dash of olive oil over medium

heat. Cook ginger paste and garlic until

fragrant, 1-2 minutes.

• Add basmati rice, the water (for the rice) and

a generous pinch of salt. Stir, then bring to the

boil.

• Reduce heat to low and cover with a lid. Cook for

10 minutes, then remove from heat.

• Keep covered until rice is tender and water is

absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam,

so don't peek!

• While the rice is cooking, thinly slice carrot and

zucchini into half-moons. Thinly slice brown

onion (see ingredients).

• Cut Japanese tofu into 2cm chunks.

• In a medium bowl, combine cornflour and a

pinch of salt and pepper. Add tofu, tossing

to coat.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Shake excess flour off tofu.

• Cook tofu, stirring, until browned on all sides, 3-4 minutes. Transfer to a paper towel-lined plate.

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Return the pan to a medium-high heat. Stir-fry the carrot until tender, 3-4 minutes. Add zucchini and cook until softened, 1-2 minutes.

• Add Southeast Asian spice blend to the veggie pan and cook, stirring, until fragrant, 1 minute.

• Stir in coconut milk, the water (for the curry), vegetable stock powder, the soy sauce and brown sugar. Simmer until slightly thickened, 1-2 minutes.

• Return tofu and chicken to pan. Add baby spinach leaves and cook, stirring, until spinach is wilted.

• Remove from heat. Season to taste.

• Divide Southeast Asian tofu and coconut curry

and ginger-garlic rice between bowls.

• Sprinkle with crushed peanuts to serve. Enjoy!