Sweet Soy Tofu, Pork & Thai Red Curry
with Garlic Rice, Green Veggies & Peanuts
- Peanuts
- Soy
- Wheat
- Gluten
- Milk
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
- Eggs
- Crustaceans
No need to order takeaway, when you have this recipe in your repertoire! Our mild Thai red curry paste and creamy coconut milk come together to create a delicious base for firm tofu and tender green beans. Served on fragrant garlic rice and topped with a sprinkling of crushed peanuts, this is the ultimate weeknight veggie meal!
Ingredients
1 sachet
Vegetable Stock Powder
1
Red Onion
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
Green beans
1 packet
Basmati Rice
2
Garlic
1
Asian Greens
400 g
Firm tofu
(Contains: Soy May be present: Eggs, Sesame, Crustaceans)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1 packet
Coconut Milk
1 packet
Mild Thai Red Curry Paste
(Contains: Soy)
300 g
Pork Loin Steaks
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
(Contains: Milk)
1.5 cup
water (for the rice)
1 tsp
plain flour
(Contains: Gluten May be present: Wheat)
1 tsp
brown sugar
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
⅓ cup
water (for the curry)
Nutrition
Utensils
Cooking Steps
Finely chop garlic. In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Meanwhile, roughly chop Asian greens and onion. Trim green beans and slice into thirds. Pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 1cm cubes. • Slice pork loin steaks into 1cm strips. In a medium bowl, combine tofu, sweet soy seasoning (see ingredients), the plain flour, a pinch of salt and pepper, then gently toss until well coated.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook tofu, tossing occasionally, until browned and warmed through 4-5 minutes. Transfer to a bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 3-4 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Wipe out, then return frying pan to medium-high heat with a drizzle of olive oil. Add green beans and onion and cook until tender, 3-4 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Spicy! You may find the curry paste hot! Add less if you're sensitive to heat. Add mild Thai red curry paste and remaining garlic and cook, until fragrant, 1-2 minutes
Reduce the heat to medium, add coconut milk, brown sugar, vegetable stock powder, soy sauce and the water (for the curry). Stir to combine and simmer until slightly thickened, 2-3 minutes. Season to taste.
Divide garlic rice and Thai red curry between bowls. Top with sweet soy tofu and pork strips. Garnish with crushed peanuts. Enjoy!
