Southeast Asian Tofu & Chicken Coconut Curry
with Ginger-Garlic Rice & Crushed Peanuts
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!
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
ginger paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 tin
coconut milk
1 bag
baby spinach leaves
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
chicken breast
1
zucchini
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 sachet
Southeast Asian Spice Blend
½
brown onion
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
¼ cup
water (for the curry)
1.5 cup
water (for the rice)
Nutritional Values
Utensils
Instructions
• 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!