Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
5470 / 1306
Fats (g)
41.4
of which saturated (g)
16.9
Carbohydrates (g)
198
of which sugars (g)
23.7
Fibers (g)
17.9
Proteins (g)
54.3
Salt (g)
3.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Whisk the almondmilk, tamari, paprika and large flour in a shallow bowl - this is your batter. Place the pankobreadcrumbs into another shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot.
2 Bread tofu
Drain and chop the tofu into 4 individual 'steaks'. Pat dry with kitchen paper. Place the tofu steaks in the batter, coating both sides. Then, place them in the pankobreadcrumbs, making sure they are well coated. Refrigerate.
Tip!Draining your tofu before cooking Reduces the water content and leaves the tofu open to absorb flavors as well as improve its texture.
3 Boil rice
Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
4 Make sauce
Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots, grated carrot and ginger garllic paste and cook for 3 min. Add the curry powder, garammasala, sugar and the small flour. Gradually add the measuredwater whilst stirring. Add the coconutmilk, soysauce and stockcube. Simmer for 5 min.
5 Fry tofu
Meanwhile, heat a generous drizzle of oil in a second pan over a medium-high heat. Add the breaded tofu and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Drain on kitchen paper to remove any excess oil.
6 Serve
Meawhile, halve the cherrytomatoes. Finely slice the springonion. Peel the cucumber into ribbons. Toss the tomatoes, cucumber and springonion with the carrot ribbons in a large bowl. Squeeze over the lime juice and sprinkle with the blacksesameseeds. Slice the fried tofu and serve over the currysauce and alongside the jasmine rice.