Thai Yellow Tofu Curry & Garlic Rice
with Peanut & Cashew Mix
- Soy
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
Ingredients
1
Red Onion
1 packet
Crushed Peanuts
1 packet
Jasmine rice
1 packet
Yellow Curry Paste
1
Carrot
1
Courgette
1
Asian Greens
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat plant-based butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1 minute. • Add water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
• While the rice is cooking, roughly chop onion. Trim green beans and slice into thirds. Thinly slice carrot and courgette into half-moons. • Cut firm tofu (see ingredients) into 2cm chunks.
• SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook onion, green beans, courgette and carrot, tossing, until tender, 5-6 minutes. • Add yellow curry paste (see ingredients), ginger paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add coconut milk, the brown sugar, the soy sauce and water (for the curry). Stir to combine and cook until slightly thickened, 2-3 minutes. • Return tofu to the pan, stirring until combined.
• Divide garlic rice between bowls. Top with Thai yellow tofu curry and veggies. • Garnish with crushed peanuts. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed this mild curry, though some found it lacked spice. Consider using the whole tin of curry paste for more flavour.
- Ease of prep: Quick to prepare with lively flavours. Some found roasting the tofu reduced cooking complexity.
- Suggestions: Add mushrooms or capsicum instead of corn for a less sweet dish. Adjust spice levels to taste.
- Portions: Generous servings with enough for leftovers; some felt the vegetable-to-sauce ratio was off.
