Crispy Coconut Tofu and Massaman Curry
with Zesty Rice
Our Crispy Coconut Tofu and Massaman Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
280
Firm Tofu
(Contains: Soya)
1
Bell Pepper
(May contain traces of: Celery)
½
Lime
1
Spring Onion
1
Garlic Clove**
150
Basmati Rice
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
2
Thai Style Spice Blend
(Contains: Sesame)
15
Desiccated Coconut
75
Massaman Curry Paste
10
Vegetable Stock Paste
(Contains: Celery)
200
Coconut Milk
Not included in your delivery
300
Water for the Rice
1
Egg
50
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 100°C/120°C fan/gas mark 2.
Drain the tofu, then cut widthways into slices (3 per person). Pat dry with kitchen paper and season with salt.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Zest the lime and slice into wedges. Thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, in a medium bowl, combine the panko breadcrumbs, Thai style spice blend and desiccated coconut. Season with salt and pepper.
In a separate bowl, crack and beat the egg (see pantry for amount).
Dip the tofu into the egg mixture, shaking off any excess, then dip it into the breadcrumb mixture and toss to coat. Repeat the process with the remaining tofu.
Heat a generous drizzle of oil in a large frying pan on high heat.
Once hot, carefully lay in the tofu slices and fry until golden brown, 2-3 mins each side. TIP: Cook the tofu in batches if neccessary and add more oil to the pan if needed.
Once golden, transfer to a baking tray and bake on the top shelf of the oven for 8-10 mins.
Allow the (now empty) pan to cool slightly, then wipe out and return to medium-high heat with a drizzle of oil if needed.
Once the pan is hot, add the pepper and fry until just soft, 3-4 mins.
Add the garlic and massaman curry paste. Cook, stirring, until fragrant, 1 min.
Pour in the vegetable stock paste, coconut milk and water for the sauce (see pantry for amount). Stir to combine and bring to the boil, then lower to a simmer.
Cook, stirring regularly, until thickened, 5-6 mins. Add a good squeeze of lime juice.
When everything's ready serve, fluff up the rice with a fork and stir through the lime zest.
Share your zesty rice between your bowls and spoon over the massaman curry.
Top with the crispy tofu and finish with a sprinkling of spring onion. Serve with any remaining lime wedges alongside.
Enjoy!
