Double Tofu & Japanese-Style Curry Sauce
with Ginger Veggies & Garlic-Peanut Rice
Just wait till you try it in this Japanese-style dish! While the tofu gets nice and golden in the pan, whip up a coconutty curry sauce that works a treat poured over all of the components. Don't forget to add the pickled onion garnish for some extra zing.
We’ve replaced the plant-based crumbed chicken in this recipe with Malaysian tofu due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Asian greens
1
carrot
1 packet
green beans
2 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1 packet
ginger paste
1 packet
Japanese Curry Paste
1 packet
coconut milk
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water 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 the water is absorbed, 10 minutes. Add crushed peanuts and stir to combine.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, roughly chop Asian greens. • Thinly slice carrot into half-moons. • Trim green beans. • Cut Malaysian tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce. Toss until greens are just wilted, 1 minute. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes.
TIP: Cook in batches if your pan is getting crowded.
• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 1-2 minutes.
• Divide garlic-peanut rice between bowls. • Top with tofu and ginger veggies. • Pour over curry sauce to serve. Enjoy!