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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
