Fan Fave: Tofu and Coconut Rendang

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1clove garlic
• 100g kale
• 200g peanut satay tofu
• 1pcs vegetable stock cubes
• 45g rendang curry paste
• 200ml coconut milk
• 180ml (¾ cup) boiling water
• 23ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Remove the tough inner stems from the kale, then coarsely chop the leaves. Quarter the tofu pieces. Crumble 1 stock cube* into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve.
3. Step 3 — Warm tofu
   Heat 1 tbs vegetable oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Remove from the pan.
4. Step 4 — Simmer curry
   Heat 2 tsp vegetable oil in the same pan over medium heat. Cook the curry paste and garlic, stirring, for 1-2 mins until fragrant and the paste 'splits' (see Kitchen 101). Add the stock and coconut milk and bring to the boil, then reduce the heat to medium-low and cook for 10 mins or until slightly thickened. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Add the tofu and kale leaves to the curry and cook for a further 3-4 mins until the kale is wilted. Divide the rice among bowls, top with the curry and enjoy.
6. Step 6 — Kitchen 101
   The oils in the pan and the curry paste will start to separate – this is what is termed as 'splitting'. Don't worry, this is a key element in a classic rendang.

Allergens

Gluten, Peanut, Sojabohnen, Wheat