Spicy Sweet Tofu with Paneer

Name: Spicy Sweet Tofu with Paneer with jasmine rice, courgette and peanuts
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit(s) Scallion; 180 grams Tofu; 150 grams Jasmine Rice; 1 sachet(s) Ketjap Manis; 2 sachet(s) Sweet Asian Sauce; 1 sachet(s) Garlic, Ginger & Lemongrass Paste; 20 grams Peanuts; 1 sachet(s) Apple Cider Vinegar; 1 sachet(s) Red Thai Style Paste; 1 unit(s) Courgette; 1 unit(s) Chilli; 1 unit(s) Carrot; 200 grams Paneer; ½ tsp Sugar; to taste Water; to taste Salt; to taste Pepper; to taste Oil

with jasmine rice, courgette and peanuts

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A recipe conveniently customised just to your liking.

Tags:

Spicy

•Veggie

Allergens:

Soya

•Cereals containing gluten

•Wheat

•Peanut

•Sulphites

•Milk

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Scallion

180 grams

Tofu

(Contains: Soya)

150 grams

Jasmine Rice

1 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Soya, Wheat)

2 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

20 grams

Peanuts

(Contains: Peanut)

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Red Thai Style Paste

1 unit(s)

Courgette

1 unit(s)

Chilli

1 unit(s)

Carrot

200 grams

Paneer

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3846 kJ

Energy (kcal)919 kcal

Fat36.5 g

of which saturates16.8 g

Carbohydrate102.7 g

of which sugars30.8 g

Dietary Fiber3.4 g

Protein53 g

Cholesterol0.3 mg

Salt6.35 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

•Sieve

•Pot with Lid

Cooking Steps

Place a pot over medium-high heat with a drizzle of oil. Rinse the rice to remove excess starch.
Fry the lemongrass paste until fragrant, 1-2 mins.
Stir in the rice and 300ml cold salted water (per 2P). Bring to the boil.
Once boiling, lower the heat to medium and cover with the lid.
Leave to cook for 12 mins, then remove the pot from the heat and keep covered for another 12 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. Chop the paneer into 2cm cubes. Pat dry with kitchen paper.
Place a pan (preferably non-stick) over high heat with a good glug of oil.
Once hot, fry the paneer and tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
Transfer the paneer and tofu from the pan and toss together with half the ketjap manis. Season with salt and pepper and cover to keep warm.

While the tofu fries, trim the courgette and chop into 1cm chunks.
Trim the carrot then slice into ½ cm thick rounds (no need to peel).
Halve the chilli lengthways, deseed then finely chop.
Trim and thinly slice the scallion.

Return the pan to medium-high heat with another drizzle of oil.
Add the carrot and fry until starting to soften, 5-6 mins.
Add the courgette and fry for another 2 mins.

Stir in remaining ketjap manis, red Thai paste, apple cider vinegar, sweet Asian sauce, 50ml water (per 2P) and ½ tsp sugar (per 2P).
Simmer for 2-3 mins.
Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.