fbpx
vegmeup, plant based, vegan, food box
Now Serving Geelong region

$20 Off Your First Order

Butter Tofu (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Onion 1 2
Tofu 300 gr 600 gr
Garlic 2 4
Spice mix (garam masala, coriander, cumin, turmeric) 1 tbsp 2 tbsp
Ginger 1 cm 2 cm
Rice 1 cup 2 cups
Corn flour 2 tbsp 4 tbsp
Lime 1 1
Coriander 2 stalks 4 stalks
Spring onion 2 4
Jalapeno 1 2
Coconut milk 300 ml 600 ml
Diced Tomatoes 400 gr 800 gr
*Oil (vegetable) 6 tbsp 12 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

vegmeup plant-based vegan and veggie meals butter tofu

  Nutrition per 100 Grams
  Energy 426Kj
  Protein 4.4g
  Fat, Total 3.9g
  –  Saturated 2.2g
  Carbohydrates 10.2g
  – Sugars 2.1g
  Sodium 18g
  Allergens Gluten Free, Soy
Plant-based butter tofu, we used tofu and creamy coconut milk to replicate this popular Indian dish. It is easy to make and the silky tofu will melt on your tong. Enjoy

TOOLS: 3 saucepans, bowl, kitchen paper, wooden spoon, fork

METHOD

1

COOK
Place rice in a saucepan and add 1.5 cups of water per cup of rice ● cover, bring to the boil, reduce to low and simmer for 15 minutes ● remove from heat and let rest for 5 minutes with lid on ● fluff with a fork

2

PREP & COOK                     

Dice onion finely ● mince garlic and ginger ● heat large saucepan on medium heat with 1(2) tbsp of oil ● add onion and cook for 4 minutes ● add garlic, ginger and spice mix cook for 1 more minute ● add diced tomato and bring to a simmer (leave simmering while you prepare the tofu)

3

MIX & FRY                           

Tear tofu with a fork into 2cm pieces ● place corn flour in a bowl ● pat tofu dry with kitchen paper ● mix tofu with corn flour until all tofu is covered ● place 5(10)tbsp oil in a small sauce pan (1cm deep oil) on high heat ● when oil is hot fry tofu until golden and crispy ● drain on a plate with kitchen paper

4

MIX – TASTE – SLICE         

Add 200(400) ml of coconut milk to the sauce (made in step 2) ● stir it through and taste, add salt & pepper if necessary ● when hot remove from heat ● slice spring onion and jalapeno into thin rings ● slice lime into wedges and coarsely chop coriander

5

FINISH & SERVE               

Place rice in bowls ● mix tofu into the sauce ● place sauce on top of the rice ● garnish with spring onion, jalapeno, coriander and a lime wedge

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.