Malaysian Peanut Tofu Curry

Nutrition per serve

Ingredients

• 125g brown rice
• 1clove garlic
• 1pcs carrot
• 1pcs zucchini
• 200g peanut satay tofu
• 1pcs vegetable stock cubes
• 40g peanut butter
• 200ml coconut milk
• 40g kecap manis
• 10g Malaysian mild curry powder
• 50g baby spinach leaves
• 125ml (½ cup) boiling water
• 10ml soy sauce
• 15ml neutral-flavoured oil
• 10ml white vinegar

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Halve the carrot and zucchini lengthwise, then slice on an angle. Cut the tofu into triangles.
3. Step 3 — Make peanut stock
   Crumble 1 stock cube* into a heatproof jug, add the peanut butter and 125ml (½ cup) boiling water and stir to dissolve. Add the coconut milk, half the kecap manis* and 2 tsp soy sauce and whisk to combine.
4. Step 4 — Start curry
   Heat 1 tbs oil in a separate medium saucepan over medium-high heat. Cook the carrot, stirring occasionally, for 3-4 mins until softened. Add the garlic and half the curry powder* and cook, stirring, for 30 secs or until fragrant. Increase the heat to high, add the peanut stock and tofu and bring to a simmer.
5. Step 5 — Add zucchini
   Reduce the heat to medium and cook the curry for 3 mins to develop the flavour. Add the zucchini and cook, stirring occasionally, for 3 mins or until the zucchini is tender.
6. Step 6 — Get ready to serve
   Add 2 tsp white vinegar to the curry and stir to combine. Taste, then season with salt. Stir in the spinach. Divide the rice and curry among bowls to serve.

Allergens

Soy, Gluten, Peanut, Wheat, Sulphites