- Tofu puffs
- 1 cashews sachet
- 1 jasmine rice sachet
- 1 ATLAS yellow curry paste tub
- 1 capsicum
- 1 lime
- 1 zucchini
- 1 dill bunch*
- 1 spring onion bunch*
Pantry staples: Cooking oil, salt, sugar
Allergens: Onion, garlic, soy, nuts (cashew)
Specialised equipment: Sieve
Chef's note: The turmeric in the yellow paste gives this dish a bright yellow colour and the herbs give it a light freshness. Season the dish to taste with salt or fish sauce and sugar. You can also serve this dish with any lemon or lime you may have leftover. You want the perfect blend of salt, sweet and sour.
* Spring onion and dill are to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Wash the vegetables. Cut the capsicum into thick slices. Cut the zucchini into 3cm pieces. Thinly slice the whites of 1 spring onion* per person. Thinly slice the top part of the spring onion. Cut the remaining middle part of the spring onion greens into 5cm pieces. Pick some of the dill leaves*.
2. Marinate the tofu
Bring a saucepan of water to the boil in preparation for the rice. Meanwhile, mix the yellow paste and spring onion whites with 2 tablespoons of water per person or until you get a thick and runny paste. Add the tofu puffs and leave sit to marinate and absorb the liquid for 5 minutes.
3. Cook the rice
Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes or until cooked through. Stir often to stop the rice from sticking. Once cooked, strain through a sieve. Return to the saucepan and mix in the thinly sliced spring onion greens. Place a lid on a set aside to keep warm.
4. Cook the turmeric tofu puffs
Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the tofu puffs and marinade and cook for 4 minutes, turning halfway, or until the tofu puffs start to brown. You may need to add a splash of water if the mixture starts sticking.
5. Add the zucchini and capsicum
Add the zucchini and capsicum and cook for 2 minutes or until the marinade coats the vegetables. Add the spring onion pieces and cook for 1 minute or until the vegetables are slightly softened. Season to taste with salt, sugar and lime juice.
6. To serve
Divide the turmeric tofu puffs and vegetables between serving plates. Serve with the spring onion rice, toasted cashews and dill leaves.