Vegan Nasi Goreng

Tyga 40, Vegan Fish Sauce (30g), Soy Sauce, Ginger & Garlic Paste, Unami Stock, Chilli flakes

• 300g tofu (or 230g pak choi) dice tofu into bitesize pieces and season with pepper (cut pak choi into 5cm pieces)
• 3 x shallots peel and thinly slice
• 100g fine green beans chop the into 1cm pieces
• 4 x spring onions chop the into 1cm pieces
• 240g basmati / jasmine rice cooked
• 3 tbsp oil (vegetable / olive / rapeseed oil)
• 1 tsp brown sugar

1. In a small bowl or cup, mix 2 tsp vegan fish sauce (save the rest for later), 1 tsp soya sauce (save the rest for later), Unami Stock, Tyga 40, Ginger & Garlic Paste and 1 tsp brown sugar to make a paste.
2. Heat 1 tbsp oil in a large frying pan or wok over a high heat and fry the tofu until cooked through, around 3 mins. Remove and set aside. Skip step if using pak choi.
3. On a medium heat add 1 tbsp oil to the pan and add the paste you have just made above and fry for 30 seconds.
4. Add the shallots, green beans, spring onions, pak choi and cook for 2 minutes.
5. Add the cooked rice, breaking up any clumps. Ensure all the ingredients are well combined and rice is warmed through.
6. Add the cooked tofu to the pan along with the rest of the fish sauce and soy sauce.
7. Divide equally between four serving plates and garnish with the chilli flakes.

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Tyga 40 (Ground coriander Ground cumin, Ground turmeric, Ground black pepper). Vegan Fish sauce (Water Tamari (Water, Soybeans, Salt, Alcohol), Brown Rice Vinegar, Pineapple Juice Concentrate, Brown Rice Miso (Water, Soybeans, Brown Rice, Salt, Yeast, Koji Culture), Salt, Spirit Vinegar, Jasmine, Cayenne). Chilli Flakes. Unami Stock(Salt, Tomato Powder, Sundried Tomato Powder, Yeast Extract Powder, Porcini Mushroom Powder). Soy Sauce (Water, Soy extract (Water, Non-GM IP Soybeans, Salt and Wheat)), Salt, Glucose, Barley malt extract and Spirit vinegar).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. This recipe has been certified by Vegan Friendly.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.