Thai Green Tofu Curry & Garlic Rice
with Peanut & Cashew Mix
This dish not only looks cosy, it will warm your stomach too. The tofu is cooked in a lavish curry with veggies, ginger, soy sauce and a tonne more hidden tasty gems. Soak up those scrumptious flavours with a garlic infused rice to really make sure not one bit of this dish is left behind.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Brown Onion
1
carrot
½ tin
sweetcorn
½ packet
Thai green curry paste
(Contains Soy; May be present Peanut. )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
coconut milk
1 packet
Roasted Peanuts & Cashew Mix
(Contains Peanut, Tree Nuts; )
1 bag
herbs
3 clove
garlic
½ head
broccoli
½ packet
Peking Marinated Tofu
(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )
Not included in your delivery
olive oil
20 g
plant-based butter
½ tbs
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
2 tsp
brown sugar
⅓ cup
water (for the curry)
Nutrition Values
Utensils
Instructions
• 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. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into halfmoons. Drain the sweetcorn (see ingredients). • Drain Peking marinated tofu and pat dry with paper towel. Cut tofu 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, broccoli, carrot and sweetcorn, tossing, until tender, 6-7 minutes. • Add green curry paste (see ingredients), ginger paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add coconut milk, the brown sugar, 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 green tofu curry and veggies. • Garnish with roasted peanut & cashew mix. Tear over herbs to serve. Enjoy!
