Seared Tofu & Red Curry Sauce
with Asian Greens & Rice
- Peanuts
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Trimmed Green Beans
1 packet
Microwavable Basmati Rice
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Malaysian Tofu
(Contains: Peanuts, Gluten, Soy, Wheat; May be present: Sesame.)
1 packet
Asian Greens
1
Lime
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
Cooking Steps
• Slice lime into wedges. Roughly chop Asian greens. • Cut plain 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. Transfer to a plate.
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans, tossing until tender, 4-5 minutes. • Add Asian greens and mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, brown sugar, a squeeze of lime juice and a splash of water, until combined, 1 minute.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rice, seared tofu and Thai red curry between bowls. • Sprinkle over crushed peanuts. Serve with any remaining lime wedges. Enjoy!
