Crispy Tofu Red Thai Style Curry
with Zesty Rice
Our Crispy Tofu Red Thai Style Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
150 grams
Basmati Rice
280 grams
Firm Tofu
(Contains Soya)
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
1 unit(s)
Carrot
½ unit(s)
Lime
2 unit(s)
Garlic Clove
50 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
50 grams
Red Thai Style Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
200 milliliter(s)
Coconut Milk
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
1 unit(s)
Egg
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 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).
While the rice cooks, drain the tofu, then cut widthways into slices (3 per person). Pat dry with kitchen paper and sprinkle over the Thai style spice mix, pressing it in so it sticks.
Trim the carrot, then slice into 1cm thick rounds (no need to peel).
Zest the lime (see ingredients for amount) and cut into wedges. Peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the panko breadcrumbs and salt (see pantry for amount).
In a separate bowl, crack and beat the egg (see pantry for amount).
Dip the tofu into the egg, shaking off any excess, then dip it into the breadcrumb mixture and toss to coat. Repeat the process with the remaining tofu.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the tofu fries properly - heat for 2-3 mins before you add the tofu.
Once hot, carefully lay the tofu into the pan, reduce the heat to medium-high and fry until golden-brown, 4-6 mins each side. Adjust the heat if necessary. TIP: Fry in batches if needed, adding more oil to the pan if it's looking dry.
Transfer the tofu to a plate lined with kitchen paper.
Allow the (now empty) pan to cool slightly, then wipe out and return to medium heat with a drizzle of oil.
Once hot, add the carrot and stir-fry until just tender, 4-5 mins.
Add the garlic and red Thai style paste. Cook, stirring, until fragrant, 1 min.
Stir in the soy sauce, coconut milk, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat. Simmer, stirring regularly, until thickened, 3-4 mins. Add a good squeeze of lime juice.
When everything's ready, fluff up the rice with a fork and stir through the lime zest.
Share your zesty rice between your bowls and spoon over the red Thai style curry.
Top with the crispy tofu and serve with any remaining lime wedges alongside.
Enjoy!
