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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
yellow curry paste
ginger paste(May be presentGluten, Milk, Sesame, Soy, Tree Nuts, Egg, Fish)
roasted peanut & cashew mix(ContainsPeanuts, Tree Nuts)
Peking marinated tofu(ContainsGluten, Soy, SesameMay be presentMilk, Peanuts, Tree Nuts, Egg)
soy sauce(ContainsGluten, Soy)
water (for the rice)
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!