Red Thai Tofu & Veggie-Loaded Curry
with Jasmine Rice and Lime
No need to order takeaway when you have this recipe in your repertoire! Our mild Thai curry paste and creamy coconut milk come together to create the perfect base for tofu and a medley of colourful veggies like carrot and courgette. Served on fragrant rice and topped with a sprinkling of peanuts, this is the ultimate weeknight veggie meal!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )
1 packet
Jasmine rice
1
Carrot
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
2
Garlic
1
Courgette
1
Asian Greens
400 g
Firm tofu
(Contains: Soy; May be present: Sesame, Eggs, Crustaceans. )
1 packet
Coconut Milk
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
½ cup
water (for the sauce)
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten. )
2 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Add the water (for the rice) to a medium
saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce the heat to low.
• Cook for 12 minutes, then remove the pan from
heat and keep covered until rice is tender and
water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don't peek!
• While the rice is cooking, finely chop garlic.
• Roughly chop Asian greens.
• Thinly slice carrot and courgette into
half-moons.
• Cut plain tofu (see ingredients) into 2cm
chunks.
• Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil
over a medium-high heat.
• Cook tofu until browned, 3-4 minutes. Transfer
to a bowl.
• Add Asian greens, carrot and courgette to the
pan and cook, tossing, until just softened,
4-5 minutes.
• SPICY! You may find the curry paste hot! Feel free
to add less, depending on your taste. Add garlic
and mild Thai red curry paste and cook until
fragrant, 1-2 minutes.
• Add coconut milk and the water (for the sauce)
to the pan.
• Bring to the boil over high heat, then reduce
the heat to medium and simmer until well
combined, 3-4 minutes.
• Add a generous squeeze of lemon juice, the soy
sauce and brown sugar to the curry. Return tofu
to the pan and stir to combine.
• Divide jasmine rice and red Thai tofu and
veggie-loaded curry between bowls.
• Garnish with crushed peanuts to serve. Enjoy!
