Spicy Sweet Tofu with Paneer
with jasmine rice, courgette and peanuts
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: Soya, Cereals containing gluten, Wheat)
2 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Cereals containing gluten, Wheat)
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
Salt6.3 g
Potassium509.8 mg
Calcium230.6 mg
Iron1 mg
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
1
- 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).
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Fluff up the rice with a fork and divide between bowls.
- Serve topped with stir-fried veg and glazed paneer and tofu.
- Garnish with sliced scallion, peanuts and chilli to taste!
