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Marcelle van Rooyen

Marcelle van Rooyen

Recipes & Articles by Marcelle van Rooyen

Smash burger with pickles

Burger recipes

Smash burger with pickles

15 minutes

Parmesan broth with roasted leeks

Cheese recipes

Parmesan broth with roasted leeks

30 minutes

Honeygold® tropical smoothie

Smoothie recipes

Honeygold® tropical smoothie

Pulled venison mini pies

Pie recipes

Pulled venison mini pies

30 minutes

Apricot-and-pork rib-eye casserole

Pork recipes

Apricot-and-pork rib-eye casserole

30 minutes

Pulled venison skillet pie with savoury crumble

Pie recipes

Pulled venison skillet pie with savoury crumble

25 minutes

Easy French onion soup with Grana Padano baguette

French recipes

Easy French onion soup with Grana Padano baguette

15 minutes

Tenderstem® broccoli korma

Broccoli recipes

Tenderstem® broccoli korma

15 minutes

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

Broccoli recipes

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

15 minutes

5-ingredient Parmigiano Reggiano pasta

Cheese recipes

5-ingredient Parmigiano Reggiano pasta

10 minutes

Parmesan crisps

Cheese recipes

Parmesan crisps

2 minutes

Tom kha tofu with coconut black rice

Great value

Tom kha tofu with coconut black rice

5 minutes

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Tom kha tofu with coconut black rice

By Marcelle van Rooyen

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 x 70 g sachet Woolworths Blue Elephant tom kha paste
1 x 400 ml can coconut milk, heated
1 stick lemongrass, crushed
Woolworths Asian Everything soy sauce, to taste
1 x 270 g pack Woolworths PlantLove™ silken tofu
spring onion curls, to garnish (optional)
fried onions, to garnish (optional)

For the coconut black rice:

250 g Woolworths Blue Elephant Thai black rice
1 x 400 ml can coconut milk
½ cup water
sea salt, to taste
freshly grated coconut, to garnish (optional)

Method

1. Mix the tom kha paste with the coconut milk. Add the lemongrass and season to taste with the soy sauce.

2. Serve with the tofu, garnished spring onion curls and fried onions.

3. To make the rice, place the rice in a pot with a lid. Add the coconut milk, water and season to taste with sea salt. Bring to a boil, then reduce the heat to a gentle simmer and cook until the liquid has been absorbed.

4. Turn off the heat and steam for 5–10 minutes, then gently fluff with a fork. Garnish with the coconut before serving.

find more tofu recipes here

Photographer: Jan Ras

Food Assistant: Bianca Jones