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Thai Red Tofu & Veggie Curry

Thai Red Tofu & Veggie Curry

with Peanuts, Lime & Jasmine Rice

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If you're after a Thai curry without the heat, this veggie version is for you! It's still full of flavour too, thanks to peanutty tofu, zingy ginger paste, mild red curry paste and creamy coconut milk. Don't forget to add the peanuts for crunch, and a squeeze of lime to cut the richness.

Tags:Veggie
Allergens:GlutenSoyPeanuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

2 clove

garlic

1

capsicum

1

carrot

1

zucchini

1 packet

ginger paste

1 tin

coconut milk

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

½

lime

1 packet

Malaysian tofu

(ContainsGluten, Soy, PeanutsMay be present Sesame)

½ packet

mild Thai red curry paste

Not included in your delivery

1

olive oil

1.25 cup

water

1 tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4137 kJ
Fat48.5 g
of which saturates26.6 g
Carbohydrate100.4 g
of which sugars28.8 g
Protein30.9 g
Sodium2140 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all 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, finely chop the garlic. Thinly slice the capsicum. Thinly slice the carrot and zucchini into half-moons. Cut the Malaysian tofu into 2cm chunks.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu until browned through, 3-4 minutes. Transfer to a bowl and cover to keep warm.

4

SPICY! This is a mild curry paste, but add less if you're sensitive to heat.

Return the pan to a medium-high heat with a drizzle of olive oil. Stir-fry the capsicum, carrot and zucchini until just softened, 4-5 minutes. Add the garlic, ginger paste and mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes.

5

Add the coconut milk and simmer until slightly thickened, 2-3 minutes. Stir in the soy sauce and brown sugar. Return the tofu to the pan and stir to combine and heat through.

6

Slice the lime into wedges. Divide the rice between bowls and spoon over the Thai red tofu and veggie curry. Garnish with the crushed peanuts and serve with the lime wedges.