Thai Style Crispy Tofu Red Curry
with Charred Pepper and Garlic Rice
.
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
2
Garlic Clove
150
Jasmine Rice
280
Firm Tofu
1
Green Pepper
(May contain Celery)
10
Cornflour
75
Red Thai Style Paste
30
Peanut Butter
(Contains Peanut May contain Nuts)
200
Coconut Milk
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Chilli Flakes
Red Chilli Flakes
Not included in your delivery
300
Water for the Rice
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a medium saucepan. When hot, add half the garlic and stir-fry for 1 min. Pour the cold water for the rice (see ingredients for amount) into the saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).
Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Halve the pepper and discard the core and seeds. Slice into thin strips. Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and fry until charred, 3-4 mins. Try not to stir the peppers too much, you want them to pick up some colour.
Meanwhile, pop the cornflour into a large bowl and season it with salt and pepper. Add the tofu to the bowl and toss to evenly coat it in the cornflour. Once the pepper has charred, transfer it to a plate. Pop the pan back on the heat with a drizzle of oil. Once hot, add the tofu (leaving any excess cornflour behind). Fry until golden all over, 6-8 mins, turning occasionally. Tip the tofu into a clean bowl and set aside. Keep the pan, we will use it again.
Wipe out the (now empty) frying pan and return it to the heat with a drizzle of oil if the pan looks a little dry. Add the red Thai curry paste, peanut butter and remaining garlic, stir-fry for 1 min. Add the coconut milk and water for the sauce (see ingredients for amount), stir to combine then simmer until thickened slightly, 3-4 mins.
Once the curry has thickened, stir in the tofu, charred pepper, soy sauce and chilli flakes (add less if you don't like to much heat). Add a splash of water if the curry looks a little thick.
Fluff up the rice with a fork and share it between your bowls. Spoon over the tofu curry and sprinkle over any remaining chilli flakes (if you wish) to finish. Enjoy!
