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Peanut and tamarind tofu

Name: Peanut and tamarind tofu
Cook time: 25 min
Yield: 1
Cuisine: South East Asia

with garlic and coconut fried rice

Ready in around 25 mins

RECIPE FACT:

The tamarind tree is native to tropical Africa and is now also widely cultivated across Asia, the Middle East, and Central and South America.

Nutritional Info:

Energy: 3,804kJ (909kcal)
Protein: 39g
Carbohydate: 77g
Sugars: 22g
Fat, total:46g
Saturated:18g
Sodium:1,141mg
Contains:Gluten, Peanuts, Sesame, Soy, Sulphites, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
: Cut the root end off the bok choy then slice the steams into 1 cm slices. Using half the carrot, peel then cut in half lengthways and slice into 1 cm half-moons on the diagonal. Thinly slice the spring onion on the diagonal. Open the edamame and remove the chilli from the top. Finely slice the chilli if using or discard if not. Place 1 Tbsp of flour or cornflour into a large bowl and season with salt. Remove the tofu from its packaging and pat dry with a paper towel. Using half the tofu, cut into 2 cm cubes then coat well in the flour or cornflour.
2. TO COOK THE GARLIC AND COCONUT FRIED RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the bok choy, carrot and half the spring onion then cook for 2-3 mins, stirring often. Open the bag of steamed coconut rice, breaking up any clumps by squeezing the bag gently. Add the rice, edamame and some or all of the chilli (if using) to the pan, season with salt and cook for 2-3 mins. Add the garlic oil and cook for 30-60 secs. Remove the rice and vegetables from the pan into a bowl and cover to keep warm.
3. TO COOK THE TOFU:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the tofu and cook for 4-5 mins or until golden on all sides. Pour in ¾ of the peanut and tamarind glaze and the peanut coconut crumb. Remove from the heat and stir to coat the tofu.
TO SERVE:
Spoon the garlic and coconut fried rice into a bowl and top with the peanut and tamarind tofu. Drizzle with remaining peanut and tamarind glaze. Sprinkle with remaining spring onion and any leftover peanut crumb from the pan. Mix together to eat.