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Smoked Tofoo Yellow Thai Inspired Curry

Smoked Tofoo Yellow Thai Inspired Curry

Smoked Tofoo Yellow Thai Inspired Curry

with Steamed Brown Basmati Rice & Pak Choi

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Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:

Vegan

•Flexitarian

•Pescatarian

•Spicy

•Vegetarian

Allergens:

Soya

•Celery

•Peanut

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.

Total25 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Pak Choi

225 grams

Smoked Tofu

(Contains: Soya)

45 grams

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

1 pouch(es)

Steamed Brown Basmati Rice

40 grams

Baby Spinach

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

1 pinch

Chilli Flakes

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)692 kcal

Energy (kJ)2895 kJ

Fat43.3 g

of which saturates22.8 g

Carbohydrate44.3 g

of which sugars8.9 g

Dietary Fibre9.8 g

Protein29.4 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

Instructions

Prep the Veg

1

Halve, peel and thinly slice the onion.

Trim the pak choi, then thinly slice widthways.

Fry the Tofu

2

Drain the smoked Tofoo and chop into 2cm cubes. Pat dry with kitchen paper.

Heat a large non-stick frying pan on high heat with a drizzle of oil.

Once hot, add the tofu to the frying pan. Fry until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn’t burn. Season with salt and pepper.

Start the Curry

3

Whilst the tofu cooks, heat a drizzle of oil in another large frying pan on medium-high heat.

When hot, add the onion to the pan and stir-fry until softened, 3-4 mins.

Start the Sauce

4

Add the yellow Thai style paste to the onion and fry until fragrant, 1 min.

Add coconut milk, vegetable stock paste, pak choi and water (2p: 50ml / 4p: 100ml). Stir to combine and simmer, 2-3 mins.

In the meantime, cook the rice according to pack instructions.

Finish the Sauce

5

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir the tofu into the curry. Season with salt and pepper.

Serve

6

Serve the rice to one side of your bowls. Season with salt and pepper.

Add the smoked Tofoo yellow Thai inspired curry beside the rice.

Sprinkle over the salted peanuts and garnish with the chilli flakes.

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