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Thai Green Style Tofu Curry

Thai Green Style Tofu Curry

Thai Green Style Tofu Curry

with Zesty Jasmine Rice and Green Beans

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Our Thai Green Style Tofu Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Soya

•Sesame

•Celery

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

3

Garlic Clove**

150

Jasmine Rice

280

Firm Tofu

(Contains: Soya)

80

Green Beans

½

Lime

1

Thai Style Spice Blend

(Contains: Sesame)

45

Thai Green Curry Paste

200

Coconut Milk

10

Vegetable Stock Paste

(Contains: Celery)

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

Nutritional information

Energy (kcal)703 kcal

Energy (kJ)2940 kJ

Fat33.5 g

of which saturates21 g

Carbohydrate73.4 g

of which sugars5.5 g

Protein27.8 g

Salt2.3 g

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

Utensils

•Garlic Press

•Medium Saucepan

•Lid

•Paper Towel

•Large Frying Pan

•Zester

Instructions

Cook the Rice

1

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, half the garlic 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).

Fry the Tofu

2

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

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Prep and Spice

3

Meanwhile, trim the green beans, then cut into thirds. Zest and halve the lime.

Once the tofu is crispy, turn the heat down to medium and add the green beans, garlic and Thai style spice blend. Toss to coat evenly and cook for 30 secs.

Curry Up

4

Stir the Thai green curry paste into the pan and cook for 30 secs.

Pour in the coconut milk and water for the sauce (see pantry for amount), stir together, then mix in the veg stock paste.

Bring to the boil, then turn the heat down to medium and simmer the curry until thickened slightly, 5-7 mins.

Season to Taste

5

When the curry has thickened, season with salt, pepper and a squeeze of lime juice.

Add a splash of water if it's a little too thick, then remove from the heat.

Finish and Serve

6

Fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice and tofu curry between your bowls.

Serve with any remaining lime wedges on the side for squeezing over.

Enjoy!

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