Rich Satay Tofu and Coconut Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs Lebanese cucumber
• 1pcs tomato
• 1bunch makrut lime leaves
• 150g green beans
• 200g peanut satay tofu
• 45g rendang curry paste
• 20g shredded coconut
• 2g chilli flakes
• 200ml coconut milk
• 15ml neutral-flavoured oil
• 5ml white vinegar

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.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the cucumber and tomato. Separate half the lime leaves*, remove the central vein and very finely shred. Trim the beans and halve on an angle.
3. Step 3 — Brown tofu
   Cut the tofu into bite-size chunks. Heat 1 tbs oil in a medium deep frypan over high heat. Cook the tofu, turning occasionally, for 2-3 mins until browned.
4. Step 4 — Cook curry
   Add the curry paste, coconut and ¼ tsp chilli flakes* to the tofu (if you don't tolerate heat, omit the chilli). Cook, stirring, for 1 min. Add the coconut milk and 80ml (⅓ cup) water and bring to a simmer. Reduce the heat to low and cook, covered, for 3-4 mins to develop the flavour. (It's important the sauce doesn't boil or the coconut milk may separate).
5. Step 5 — Make salad
   While the curry is cooking, combine the cucumber, tomato, lime leaves and 1 tsp white vinegar in a bowl, season with salt and pepper and toss to combine.
6. Step 6 — Get ready to serve
   Add the beans to the curry and cook, covered, for 3-4 mins until tender. Taste, then season with salt and pepper. Fluff the rice with a fork. Divide the rice and curry among bowls and serve with the salad.

Allergens

Gluten, Peanut, Soy, Wheat, Sulphites