.png)
.png)
.png)
Panang-Style Tofu Curry
with Zesty Lemongrass-Scented Rice
Gather round the table for an appe-thai-zing meal of peanutty panang-style tofu curry, featuring fragrant lemongrass rice and tender-crisp broccolini and peppers.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coconut milk (coconut extract, water) • Broccolini • Sweet bell pepper • Jasmine rice • Limes • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Peanuts • Lemongrass • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
¾ cup
Jasmine Rice
170 g
Broccolini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemongrass
1 unit(s)
Lime
28 g
Peanuts, chopped
(Contains Peanuts May contain Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
(May contain Milk, Soy, Sulphites)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Remove outer layer of lemongrass, then halve crosswise. Using the back of a spoon or a heavy pot, forcefully tap the lemongrass to bruise.
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the lemongrass. Cook, stirring often, until lemongrass is fragrant, 2-3 min.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat.
- Set aside, still covered.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Toss tofu with half the Thai Seasoning and 1/2 tbsp (1 tbsp) oil on an unlined baking sheet, then season with pepper and 1/8 tsp (1/4 tsp) salt.
- Broil in the middle of the oven, stirring halfway through, until golden-brown, 9-10 min.
- Meanwhile, trim ends off broccolini, then cut into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice lime.
- Combine red curry paste, soy sauce and coconut milk in a medium bowl. Season with pepper.
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, stir until melted, 30 sec.
- Add broccolini and peppers. Cook, stirring often, until veggies are beginning to soften, 1-2 min.
- Add the prepared curry mixture (from step 3), peanut butter, remaining lemongrass and remaining Thai Seasoning to the same pot, then stir to combine. Bring up to a simmer. Once simmering, cook until the curry thickens slightly and veggies are tender-crisp, 2-4 min.
- Remove from heat, then remove and discard the lemongrass.
- Stir tofu and 1 tbsp (2 tbsp) lime juice into the curry.
- Remove and discard lemongrass from the rice. Fluff rice with a fork, then stir in 1/4 tsp (1/2 tsp) lime zest and season with salt.
- Divide rice and curry between bowls.
- Sprinkle peanuts over top.