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.
Always refer to the product label for the most accurate ingredient and allergen information.
mild Thai red curry paste
water (for the rice)
soy sauce(ContainsSoy, Gluten)
water (for the sauce)
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!
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.
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.
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.
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.
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.