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Thai Green Style Tofu Curry
Thai Green Style Tofu Curry

Thai Green Style Tofu Curry

with Garlic Rice and Green Beans

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Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Firm tofu, made from compressed soybeans, is the perfect vehicle for soaking up the delicious flavours.

Tags:
Veggie
•Climate Conscious
Allergens:
Soya

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 unit(s)

Garlic Clove**

150 grams

Jasmine Rice

250 grams

Firm Tofu

(Contains: Soya)

80 grams

Green Beans

½ unit(s)

Lime

1 sachet(s)

Thai Style Spice Blend

45 grams

Thai Green Style Paste

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

Not included in your delivery

½ tbsp

Oil for Cooking

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2786 kJ
Energy (kcal)666 kcal
Fat30.4 g
of which saturates15.7 g
Carbohydrate68.7 g
of which sugars4.7 g
Protein27.7 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater
•Medium Saucepan
•Pan

Instructions

Cook the Garlic Rice
1

Peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil for cooking (see pantry for amount).

Once hot, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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 golden, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.

Prep and Spice
3

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 (add less if you'd prefer things milder). Toss to coat evenly and cook for 30 secs.

Curry Up
4

Next, stir the Thai green style paste into the pan and cook for 1 min.

Add the coconut milk and vegetable stock paste. Stir to combine, bring to the boil, then turn the heat down to medium and simmer until thickened slightly, 4-5 mins.

Finishing Touches
5

Once the curry has thickened, season with salt, pepper and a squeeze of lime juice. Taste and add more salt, pepper and more lime juice if needed.

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

Serve Up
6

Share the zesty garlic rice and tofu curry between your bowls.

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

Enjoy!

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