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Red Thai Tofu & Veggie-Loaded Curry
Red Thai Tofu & Veggie-Loaded Curry

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!

Tags:
Veggie
Allergens:
Peanuts
Soy

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

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)2470 kJ
Calories589 kcal
Fat40.6 g
of which saturates18.7 g
Carbohydrate48.2 g
of which sugars17.8 g
Dietary Fibre8.8 g
Protein33.3 g
Sodium916 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

Cook the jasmine rice
1

• 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!

Get prepped
2

• 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. 

Brown the tofu
3

• 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.

Soften the veggies
4

• 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. 

Make the curry
5

• 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. 

Finish & serve
6

• Divide jasmine rice and red Thai tofu and 
veggie-loaded curry between bowls. 
• Garnish with crushed peanuts to serve. Enjoy!