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Thai Recipes
Thai Crumbled Tofu & Green Bean Stir-Fry

Thai Crumbled Tofu & Green Bean Stir-Fry

with Crispy Shallots

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Want to know a cheat's trick to class up an easy dinner? Jazz up the rice with garlic sauteed in butter – it adds a mellow depth of flavour that quietly offsets the other ingredients. Take it a step further with Thai red curry paste and crispy shallots to highlight the tasty crumbled tofu.

Allergens:MilkSoyGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 clove

garlic

1 packet

jasmine rice

1 unit

red onion

1 bag

green beans

1 unit

carrot

1 bunch

coriander

1 bunch

mint

1 knob

ginger

½ packet

firm tofu

(ContainsSoy)

½ unit

lime

½ tin

mild Thai red curry paste

1 sachet

crispy shallots

(ContainsGluten)

Not included in your delivery

tbs

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

1 tbs

soy sauce

(ContainsSoy, Gluten)

2 tsp

brown sugar

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2700 kJ
Fat18.9 g
of which saturates8.2 g
Carbohydrate90.7 g
of which sugars18.8 g
Protein22.9 g
Sodium1520 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 11-12 minutes, then remove from the heat and keep covered until the 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!

2

While the rice is cooking, thinly slice the red onion. Trim the green beans and slice into thirds. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Pick and roughly chop the mint leaves. Finely grate the ginger. Use your hands to coarsely crumble the firm tofu into a medium bowl.

3

In a small bowl, combine the soy sauce, brown sugar, water (for the sauce) and a good squeeze of lime (see ingredients list). Slice the remaining lime into wedges.

4

In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion, ginger and remaining garlic. Stir-fry until fragrant, 2-3 minutes. Add the crumbled tofu and cook, stirring, until softened, 3-4 minutes. Add the Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute.

5

Add the green beans, carrot and soy sauce mixture to the frying pan and cook until the vegetables are just tender, 6-7 minutes. Remove from the heat and stir through 1/2 the coriander and 1/2 the mint.

6

Divide the garlic rice between plates and top with the Thai tofu and green bean stir-fry. Sprinkle with the crispy shallots and remaining coriander and mint. Serve with the lime wedges.