Tamarind Glazed Tofu with Ginger Rice & Coconut Peanut Sauce

Tamarind Glazed Tofu with Ginger Rice & Coconut Peanut Sauce

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, February 9, 2020.
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Ingredients

Rice

  • 1 carrot, grated
  • 2 tsp finely grated ginger
  • 1 clove garlic, minced
  • 1 pack fried rice spices
  • 1 pack peanuts
  • 1 cup frozen peas
  • 1 pack pre-cooked rice
  • Zest & juice of 1/2 lime
  • 1/2 Tbsp vegan tamarind glaze

Tofu

  • 1 pack tofu, diced 2cm
  • 1 Tbsp cornflour
  • Remaining vegan tamarind glaze

Sauce

  • 1 pack peanut butter
  • 1/4 cup coconut yoghurt
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • Juice of 1/4 lime

To Serve

  • 1/2 pack mixed baby leaf lettuce
  • 1/2 Lebanese cucumber, thinly sliced into rounds
  • 1/2 bunch coriander, leaves picked
  • 1 pack crispy shallots

Steps

  1. Prep veggies.
  2. Cook rice. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook carrot for 2-3 minutes, until softened. Add ginger, garlic, fried rice spices and peanuts and cook for a further 1-2 minutes, until fragrant. Add peas, rice and 1/2 tsp salt and cook for 2-3 minutes. Stir through lime zest and juice, first measure of tamarind glaze and a drizzle of soy sauce. Transfer to a bowl and reserve pan.
  3. Make sauce. In a bowl, mix together all sauce ingredients. Season to taste and set aside.
  4. Prep & cook tofu. Toss tofu in a bowl with cornflour and 1/2 tsp salt. Heat a drizzle of oil in reserved fry-pan on high heat. Cook tofu for 6-8 minutes, tossing every few minutes, until golden all over. Remove pan from heat, add the second measure of tamarind glaze to pan and toss to coat.
  5. Prep garnishes. Just before serving, toss lettuce and cucumber in a bowl with a drizzle of oil and vinegar. Season to taste. Set coriander aside.
  6. Serve rice, lettuce and cucumber topped with tofu and sauce. Sprinkle over coriander and crispy shallots.

Nutritional Information

Energy 2509 kj
600 kcal
Protein 28.1g
Carbohydrate 50.6g
Fat 30.6g