Thai Red Curry & Sweet Soy Tofu
with Jasmine Rice & Crushed Peanuts
Enjoy the medley of fragrant flavours in this red curry with a gentle warming heat. The tofu cubes are pan-fried separately so they get lightly golden, adding a delicious contrast against the rich coconut sauce. With ginger bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced green beans with Asian greens, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
2 clove
garlic
1
carrot
1 bunch
Asian Greens
½ tin
Bamboo Shoots
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
coconut milk
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ tin
Mild Thai Red Curry Paste
Not included in your delivery
olive oil
2 tsp
plain flour
(Contains Gluten; )
2 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, pat firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes. Finely chop garlic. • Thinly slice carrot into half-moons. Roughly chop Asian greens. Drain and rinse bamboo shoots (see ingredients).
• In a medium bowl, combine tofu, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Add the plain flour and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing occasionally, until golden 3-4 minutes. Transfer to a plate.
• SPICY! The curry paste is hot, use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add Asian greens, garlic, ginger paste, bamboo shoots and mild Thai red curry paste (see ingredients) and cook until fragrant, 1 minute.
• Add coconut milk, the soy sauce, brown sugar and water (for the sauce) and simmer until sauce has thickened slightly, 2-3 minutes. • Add tofu and stir until heated through.
• Divide jasmine rice between bowls. Top with Thai red tofu curry. Garnish with crushed peanuts to serve. Enjoy!