Thai Yellow Tofu Curry & Garlic Rice

Name: Thai Yellow Tofu Curry & Garlic Rice with Peanut & Cashew Mix
Total time: 25 min
Yield: 2
Cuisine: Thai
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; 1 packet Coconut Milk

with Peanut & Cashew Mix

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Allergens:

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Crushed Peanuts

1 packet

Jasmine rice

1 packet

Yellow Curry Paste

Carrot

Courgette

Asian Greens

400 g

Firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

Coconut Milk

Nutrition Values

Calories583 kcal

Energy (kJ)2440 kJ

Fat35.3 g

of which saturates18 g

Carbohydrate58.8 g

of which sugars8.2 g

Dietary Fibre9.2 g

Protein35 g

Sodium80 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.

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!