Thai Yellow 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.
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
1 packet
jasmine rice
(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)1
onion
1
carrot
1
courgette
½ packet
yellow curry paste
1 packet
ginger paste
(May be presentGluten, Milk, Sesame, Soy, Tree Nuts, Egg, Fish)1 box
coconut milk
1 packet
roasted peanut & cashew mix
(ContainsPeanuts, Tree Nuts)1 bag
herbs
3 clove
garlic
1 bag
green beans
½ packet
Peking marinated tofu
(ContainsGluten, Soy, SesameMay be presentMilk, Peanuts, Tree Nuts, Egg)Not included in your delivery
olive oil
20 g
plant-based butter
½ tbs
soy sauce
(ContainsGluten, Soy)1.25 cup
water (for the rice)
2 tsp
brown sugar
â…“ cup
water (for the curry)
• 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. • 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, 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 roasted peanut & cashew mix. Tear over herbs to serve. Enjoy!