Ultimate Crispy Tofu Satay Rice Bowl
with Roasted Tenderstem® and Pickled Carrot
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Lime
1 unit(s)
Carrot
150 grams
Tenderstem Broccoli
280 grams
Firm Tofu
(Contains Soya)
2 sachet(s)
Indonesian Style Spice Mix
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
200 milliliter(s)
Coconut Milk
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
15 grams
Sambal Paste
25 grams
Ketjap Manis
(Contains Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
½ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7. Zest and halve the lime.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. Pop the ribbons into a small bowl. Squeeze in half the lime, add the sugar for the pickle (see pantry for amount) and season with salt. Set your pickle aside.
Halve any thick broccoli stems lengthways, then pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside for now.
Drain the tofu and cut widthways into slices (3 per person). Pat dry with kitchen paper, then season with salt and pepper. Sprinkle over half the Indonesian style spice mix, pressing it in so it sticks.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the panko breadcrumbs into another medium bowl, season with the salt (see pantry for amount) and pepper.
Dip the tofu into the egg, then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the tofu fries properly - heat for 2-3 mins before you add the tofu.
Meanwhile, pop the broccoli on the middle shelf of your oven and roast until tender and crispy, 10-12 mins.
Once the oil is hot, carefully lay the tofu into the pan, reduce the heat to medium-high and fry until golden-brown, 4-6 mins each side. Adjust the heat if necessary. TIP: Fry in batches if needed, adding more oil to the pan if it's looking dry.
Transfer the tofu to a plate lined with kitchen paper.
While the tofu fries, pop a medium saucepan on medium-high heat.
Add the coconut milk, peanut butter, sambal, ketjap manis, sugar for the sauce (see pantry for amount) and remaining Indonesian style spice mix. Stir to combine.
Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. Remove from the heat and add a squeeze of lime juice.
When everything's ready, add the lime zest to the rice and fluff up with a fork. Share it out between your bowls.
Top with the crispy tofu, roasted broccoli and pickled carrots in separate sections.
Spoon the satay sauce over the crispy tofu to finish.
Enjoy!
