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Thai Red Tofu Curry

Thai Red Tofu Curry

with Bamboo Shoots & Peanuts
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
803 kcal
Protein
: 
23.4g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Peanuts
  • Soy
  • Wheat
  • May contain traces of allergens
  • Gluten
  • Soy
  • Wheat
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Jasmine Rice

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

1 packet

Green Beans

2

Garlic

1

Malaysian Tofu

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

1 packet

Crushed Peanuts

1 packet

Coconut Milk

1 packet

Mild Thai Red Curry Paste

1

Carrot

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water (for the rice)

1.5 tbs

soy sauce

(Contains: Soy May be present: Gluten.)

¼ cup

water (for the curry)

Calories803 kcal
Energy (kJ)3360 kJ
Fat36.4 g
of which saturates19.2 g
Carbohydrate90.8 g
of which sugars23.1 g
Dietary Fibre25.6 g
Protein23.4 g
Sodium2790 mg
The average adult daily energy intake is 8700 kJ
•Lid

Cooking Steps

Cook the rice
1

• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. • Keep covered untl 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, cut carrot into half-moons. Trim green beans. Finely chop garlic. • Cut plain tofu (see ingredients) into 2cm chunks. • Drain and rinse bamboo shoots (see ingredients).

Start the curry
3

• 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 bowl. • Add carrot and green beans and cook, stirring, until slightly tender, 4-5 minutes. • Add garlic and mild curry paste. Cook, stirring, until fragrant, 1 minute.

4

• Add coconut milk, bamboo shoots, the soy sauce and the water (for the curry) and simmer over medium heat, stirring until thickened, 2-3 minutes.

5

• Return the tofu (plus any resting juices) to the pan. Stir until just warmed through, 1 minute.

6

• Divide the jasmine rice between bowls. Top with the Thai red tofu curry. • Garnish with crushed peanuts to serve. Enjoy!

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