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Thai Yellow Tofu Curry & Garlic Rice

Thai Yellow Tofu Curry & Garlic Rice

with Peanut & Cashew Mix

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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.

Tags:Plant BasedQuickSpicy
Allergens:GlutenSoyPeanutsTree NutsSesame

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

⅓ cup

water (for the curry)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3605 kJ
Fat41.6 g
of which saturates24.2 g
Carbohydrate93.3 g
of which sugars20.5 g
Protein25.2 g
Sodium1603 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

• 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.

3

• 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.

4

• 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!