August 16, 2023
Brimming with the flavours of curry, coconut and fresh herbs this dish is deliciously good any day of the week. You can mix up the veg combo as you like adding your own personal faves like peas, broccolini, cauliflower, spinach or mushrooms.
NOTE: For protein lovers, fish or sliced beef goes really well with or without the crispy tofu.
Tofu & Veggies
To Make the Rice
1Place the rice, plant-based Nuttelex, coconut milk, water, curry powder, salt, and 1 teaspoon of grated ginger in a heavy-bottomed saucepan. Cover and bring to a simmer. Cook for 12 to 15 minutes. Turn heat off. Allow it sit with lid on until ready to serve. Lightly fluff the rice with a fork before serving.
To Make The Sauce
1Use a medium/small bowl to whisk the Sriracha sauce, tamari or soy sauce, Coconut sugar and 2 tablespoons of water. Set this sauce aside.
To Make The Tofu & Veg
1Pat dry the tofu using a paper towel, then cut it into thick strips and add them to the frypan. Add some oil and cook over a medium-high heat for 3 minutes. The tofu should be crisp on both sides. Lightly season with salt and pepper before setting the tofu aside on a plate. Alternatively, pan-fry your chosen protein at this stage.
2In the same frypan add 1 tablespoon Nuttelex and then sauté the cleaned, washed, prepared & cut-up vegetables for a couple of minutes, then add aromatics such as the garlic, ginger & lemon grass. Stir it over medium heat for 3 minutes until asparagus is tender. Add the spring onion along with a tablespoon of water. Next add the tofu (or your cooked protein), the prepared sauce, lime juice and stir gently to combine.
1Plate rice in a bowl, add the sautéed tofu and vegetables, and then garnish with the mint, coriander, toasted coconut flakes, and a lime wedge.