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Tofu and Veg Satay

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

180 grams

Tofu

(Contains Soya)

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Bell Pepper

2 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

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Nutrition Values

Energy (kJ)3235 kJ
Energy (kcal)773 kcal
Fat34 g
of which saturates16.8 g
Carbohydrate90.6 g
of which sugars17.2 g
Dietary Fiber0.9 g
Protein27.7 g
Cholesterol0 mg
Salt3.05 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

Cook the Rice
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.
Tofu Time
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.
Fry the Veg
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.
Simmer the Sauce
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. 
Finishing Touches
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.
Serve and Enjoy
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)/