Have friends who haven’t tried vegetarian food yet? Win their taste buds over with this vegetable feast: jasmine rice is elevated by being cooked in coconut milk with curry spices, silky onion & ginger. This forms the flavour foundation, which is topped with golden slabs of tofu coated in a special spicy-soy sauce, together with green beans & peas.
Spicy Coconut Tofu Feast
Spicy Coconut Tofu Feast
with spiced rice, green beans & toasted coconut flakes
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Coconut Flakes
- Coconut Milk
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Beans
- Jasmine Rice
- Medium Curry Powder
- Non-GMO Tofu
- Onion
- Onions
- Peas
- Spicy Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions until soft and lightly golden, 3-4 minutes. Add the grated ginger and the curry powder, and fry until fragrant, 1-2 minutes. Add the rinsed rice, the coconut milk, and 50ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOFU
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, add the grated garlic. Mix in the spicy sauce, 30ml of water, the peas, and the golden tofu. Simmer until the sauce thickens slightly, 2-3 minutes. Remove from the heat.
DINNER IS READY
Make a bed of the fragrant rice. Top with the loaded tofu & all the sauce. Sprinkle over the toasted coconut flakes. Sensational, Chef!
Onion - 1
Fresh Ginger - 10g
Medium Curry Powder - 15ml
Jasmine Rice - 75ml
Coconut Milk - 100ml
Coconut Flakes - 10g
Non-GMO Tofu - 110g
Green Beans - 80g
Garlic Clove - 1
Spicy Sauce - 30ml
Peas - 50g
RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions until soft and lightly golden, 3-4 minutes. Add the grated ginger and the curry powder, and fry until fragrant, 1-2 minutes. Add the rinsed rice, the coconut milk, and 100ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOFU
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, add the grated garlic. Mix in the spicy sauce, 60ml of water, the peas, and the golden tofu. Simmer until the sauce thickens slightly, 2-3 minutes. Remove from the heat.
DINNER IS READY
Make a bed of the fragrant rice. Top with the loaded tofu & all the sauce. Sprinkle over the toasted coconut flakes. Sensational, Chef!
Onion - 1
Fresh Ginger - 20g
Medium Curry Powder - 30ml
Jasmine Rice - 150ml
Coconut Milk - 200
Coconut Flakes - 20g
Non-GMO Tofu - 220g
Green Beans - 160g
Garlic Clove - 1
Spicy Sauce - 60ml
Peas - 100g
RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions until soft and lightly golden, 4-5 minutes. Add the grated ginger and the curry powder, and fry until fragrant, 1-2 minutes. Add the rinsed rice, the coconut milk, and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOFU
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, add the grated garlic. Mix in the spicy sauce, 90ml of water, the peas, and the golden tofu. Simmer until the sauce thickens slightly, 3-4 minutes. Remove from the heat.
DINNER IS READY
Make a bed of the fragrant rice. Top with the loaded tofu & all the sauce. Sprinkle over the toasted coconut flakes. Sensational, Chef!
Onions - 2
Fresh Ginger - 30g
Medium Curry Powder - 45ml
Jasmine Rice - 225ml
Coconut Milk - 300ml
Coconut Flakes - 30g
Non-GMO Tofu - 330g
Green Beans - 240g
Garlic Cloves - 2
Spicy Sauce - 90ml
Peas - 150g
RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions until soft and lightly golden, 4-5 minutes. Add the grated ginger and the curry powder, and fry until fragrant, 1-2 minutes. Add the rinsed rice, the coconut milk, and 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOFU
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the green beans until starting to char, 6-7 minutes (shifting constantly). In the final minute, add the grated garlic. Mix in the spicy sauce, 120ml of water, the peas, and the golden tofu. Simmer until the sauce thickens slightly, 3-4 minutes. Remove from the heat.
DINNER IS READY
Make a bed of the fragrant rice. Top with the loaded tofu & all the sauce. Sprinkle over the toasted coconut flakes. Sensational, Chef!
Onions - 2
Fresh Ginger - 40g
Medium Curry Powder - 60ml
Jasmine Rice - 300ml
Coconut Milk - 400ml
Coconut Flakes - 40g
Non-GMO Tofu - 440g
Green Beans - 320g
Garlic Cloves - 2
Spicy Sauce - 120ml
Peas - 200g
Woolies Products in this dish
