Tofu Rendang and Lime Coconut Salsa

Nutrition per serve

Ingredients

• 150g jasmine rice
• 250g kent pumpkin
• 1clove garlic
• 1pcs zucchini
• 1pcs lime
• 1pcs long green chilli
• 20g shredded coconut
• 45g rendang curry paste
• 200ml coconut milk
• 200g peanut satay tofu
• 20g roasted peanuts
• 15ml neutral-flavoured oil
• 8ml soy sauce
• 3ml white vinegar
• 5ml 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.
2. Step 2 — Prep ingredients
   Meanwhile, cut unpeeled pumpkin (or peel if preferred) into bite-sized chunks. Crush or finely chop garlic. Halve zucchini lengthwise, then thinly slice on an angle. (See cooking tip.) Trim top and bottom of the lime, slice skin away from flesh, removing white pith, then finely chop. Thinly slice chilli, removing seeds if less heat is desired.
3. Step 3 — Toast coconut
   Put the coconut in a cold medium deep frypan over medium heat. Toast, tossing, for 2-3 mins until golden. Transfer to a bowl.
4. Step 4 — Start rendang
   Heat 1 tbs oil in the same pan over medium-high heat. Cook the pumpkin, garlic and curry paste, stirring, for 1-2 mins until fragrant. Add the coconut milk and 60ml (¼ cup) water and bring to a gentle simmer (it's important the curry doesn't boil or the coconut milk may separate). Cover, reduce the heat to medium and cook for 5 mins or until the pumpkin is just tender.
5. Step 5 — Finish rendang
   TOFU OPTION Halve the tofu into triangles. Add the tofu and zucchini to the rendang sauce and return to a gentle simmer. Cook over medium heat, stirring, for 2 mins or until the zucchini is tender and the tofu is heated through. Stir in 1 tsp soy sauce and ½ tsp white vinegar.
6. Step 6 — Make salsa and serve
   While the rendang is cooking, add the lime, chilli (reduce or omit the chilli if you prefer), 1 tsp sugar and ½ tsp soy sauce to the coconut and gently stir to combine. Fluff the rice with a fork. Divide the rice and rendang among bowls. Spoon over the salsa and scatter with the peanuts to serve.

Allergens

Soy, Sulphites, Gluten, Peanut, Wheat