Mild Singaporean Tofu Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 1pcs onion
• 2clov garlic
• 200g peanut satay tofu
• 20g Singaporean mild curry powder
• 200ml coconut milk
• 20g roasted peanuts
• 15ml vegetable oil
• 8ml soy sauce
• 5ml white vinegar
• 3ml sugar

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, halve the carrot lengthwise and thinly slice. Coarsely chop the onion. Crush or finely chop 2 garlic cloves. Cut the tofu into 2cm cubes.
3. Step 3 — Start curry
   Heat 1 tbs vegetable oil in a medium deep frypan over high heat. Cook the carrot, onion and tofu, stirring, for 3-4 mins until the tofu is warmed through and the veggies are softened. Add the garlic and half the curry powder*, season with salt and pepper and cook, stirring, for 30 secs or until fragrant (see Make it spicy).
4. Step 4 — Simmer curry
   Add the coconut milk, 1½ tsp soy sauce, 1 tsp white vinegar, ½ tsp sugar and 80ml (⅓ cup) water to the tofu mixture and stir to combine. Season with salt and pepper, then bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 12 mins to develop the flavour. Remove the pan from the heat.
5. Step 5 — Serve up
   Taste the curry, then season with salt and pepper. Divide the rice and tofu curry among bowls, scatter with the peanuts and enjoy!
6. Step 6 — Make it spicy
   Our curry powder is made with mild spices, so it's great for the whole family. If you prefer a spicy kick, serve with a scattering of chopped fresh chilli or chilli flakes.

Allergens

Sojabohnen, Gluten, Peanut, Wheat, Sulfit