Thai-Style Coconut Red Curry Tofu
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Thai-Style Coconut Red Curry Tofu

Thai-Style Coconut Red Curry Tofu

with Zesty Rice

Tofu is simmered in a Thai curry base incorporating chilis, herbs and spices that provide the ultimate flavour base! Lime-cilantro rice adds a brightness that'll be nice against the coconut milk.

Tags:
Spicy
Quick
Veggie
Low CO2
Allergens:
Soy
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 unit

Tofu

(Contains Soy)

2 tbsp

Red Curry Paste

165 mL

Coconut Milk

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

160 g

Sweet Bell Pepper

200 g

Zucchini

7 g

Cilantro

¾ cup

Jasmine Rice

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

½ unit

Lime

Not included in your delivery

1.5 tbsp

Oil*

0.63 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat42 g
Saturated Fat20 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber4 g
Protein24 g
Cholesterol0 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Zester

Instructions

Cook rice
1

Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Drain well.Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil on high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Sauté tofu
2

Meanwhile, heat a large non-stick pan over medium-high.While the pan heats, pat tofu dry with paper towels, then cut into 1/2-inch pieces.When hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with pepper and 1/4 tsp (1/2 tsp) salt. Cook, stirring occasionally, until golden-brown, 5-6 min.Transfer tofu to a plate.

Prep
3

Meanwhile, core, then cut pepper into 1/4-inch slices.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Roughly chop cilantro.Zest, then cut half the lime (whole lime for 4 ppl) into wedges.

Cook veggies
4

Reheat the same pan (from step 2) over medium-high.Add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook, stirring occasionally, until veggies soften slightly, 1-2 min. Season with salt and pepper.Add curry paste and half the crispy shallots. Cook, stirring often, until fragrant, 30 sec.

Finish curry
5

Add coconut milk, soy sauce and 1/4 cup (1/2 cup) water to the pan with veggies. Bring to a boil.Once boiling, add tofu, then reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 2-3 min. Season with salt and pepper, to taste.

Finish and serve
6

Add lime zest and half the cilantro to the pot with rice, then fluff with a fork.Divide rice between bowls. Top with tofu curry. Sprinkle with remaining cilantro and crispy shallots.Squeeze a lime wedge over top, if desired.

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