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Chilli and curry baked tofu bowl

Inspired by Indonesia and its cuisine of delicious flavours, this fusion dish has delicate marinated tofu sitting on a bed of nutty buckwheat and simple Indonesian-style sautéed beans. The dish is finished with our house-made serundeng kelapa, a roasted crispy coconut topping. Full of beneficial nutrients and antioxidants, this is a great midweek dish! Pantry items needed: olive oil, peanut/vegetable oil, salt; Hands-on: 25-30 mins, ready in: 25-30 mins; Cooking equipment: baking tray, small pot, medium pot; Use within 3 days of receiving your meal kit.

ContainsSoy, Sulphites

Sizes

Dietaries

Protein+
Calorie conscious
No added gluten
Vegan

Ingredients

Fresh white tofu (Soy), Boiling water (pantry item), Green beans, Buckwheat, Coconut milk, Asian shallot, Maple syrup, Serundeng kelapa [Shredded coconut (Sulphites), Fried shallots, Galangal, Jaggery Sugar, Coriander seeds, Indian bay leaf, Makrut lime leaves, Cumin seeds, Fennel seeds, Turmeric], Olive oil (pantry item), Peanut oil / vegetable oil (pantry item), Red chilli, Curry marinade spice [Cumin ground, Malaysian curry powder, Turmeric, Garlic powder], Garlic, Lemongrass, Salt (pantry item)

CONTAINS: Soy, Sulphites.

Nutritional information

Serving 450gPer servePer 100g
Energy2449 kJ
585 Cal
544 kJ
130 Cal
Protein28 g6 g
Fat, total38 g8 g
Saturated14 g3 g
Carbohydrates28 g6 g
Sugars13 g3 g
Sodium482 mg107 mg
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