Thai Green Style Tofu Curry
with Zesty Jasmine Rice and Green Beans
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!
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
3 unit(s)
Garlic Clove
150 grams
Jasmine Rice
280 grams
Firm Tofu
(Contains Soya)
80 grams
Green Beans
½ unit(s)
Lime
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
45 grams
Thai Green Curry Paste
200 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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).
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 golden, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
Meanwhile, trim the green beans, then cut into thirds.
Zest and halve the lime (see ingredients for amount).
Once the tofu is golden, turn the heat down to medium and add the green beans, remaining garlic and the Thai style spice blend. Toss to coat evenly and cook for 30 secs.
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.
When the curry has thickened, season with salt, pepper and a squeeze of lime juice.
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!
