Satay Tofu & Veggie Thai Red Curry

Name: Satay Tofu & Veggie Thai Red Curry with Garlic Rice & Pickled Onion
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Basmati Rice; 1 Red Onion; 3 Garlic; 1 packet Crushed Peanuts; 1 Malaysian Tofu; 1 packet Bamboo Shoots; 1 packet Coconut Milk; 1 packet Mild Thai Red Curry Paste; 1 Carrot

with Garlic Rice & Pickled Onion

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Tender tofu is one of our favourite ingredients for soaking up bold Thai flavours. In this plant-based dish, the peanutty Malaysian tofu works a treat with the creamy, zingy sauce and fluffy rice.

Tags:

Chef's Choice

•Vegetarian

Allergens:

Peanuts

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

Red Onion

Garlic

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

Malaysian Tofu

(Contains: Peanuts, Gluten, Soy, Wheat; May be present: Sesame.)

1 packet

Bamboo Shoots

1 packet

Coconut Milk

1 packet

Mild Thai Red Curry Paste

Carrot

Nutritional Values

Calories771 kcal

Energy (kJ)3230 kJ

Fat31.8 g

of which saturates18.2 g

Carbohydrate92.5 g

of which sugars26.1 g

Dietary Fibre14.2 g

Protein23.4 g

Sodium2140 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice carrot into half-moons. • Cut bamboo shoots (see ingredients) into bite-sized chunks. • Thinly slice red onion. • Cut Malaysian tofu into 2cm chunks.

• In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch half of the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. Cook carrot, bamboo shoots and the remaining onion, stirring, until softened, 4-5 minutes. • Reduce heat to medium, then add the remaining garlic and mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes. • Add coconut milk, the water (for the curry), soy sauce, brown sugar and tofu and simmer until slightly thickened, 2-3 minutes.

• Drain the pickled onion. • Divide garlic rice between bowls and spoon over Thai-style tofu and veggie red curry. • Top with pickled onion, a dollop of Greek-style yoghurt and crushed peanuts to serve. Enjoy!