Mild Thai Red Tofu Curry & Rice
with Asian Greens & Zucchini
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coconut Milk
2
Garlic
1 packet
Mild Thai Red Curry Paste
1
Zucchini
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and return to saucepan.
• While the rice is cooking, cut zucchini into half-moons. • Roughly chop Asian greens. • Cut Malaysian tofu (see ingredients) into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and garlic paste, cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, brown sugar, Asian greens and a splash of water and stir to combine.
• Reduce heat to low and simmer until the tofu is cooked through and the veggies are tender, 3-4 minutes. Add a dash more water if the curry looks dry!
• Divide brown rice between bowls. • Top with mild Thai red tofu curry. Enjoy!
