HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Crispy Tofu Red Curry
Thai Style Crispy Tofu Red Curry

Thai Style Crispy Tofu Red Curry

with Charred Pepper and Garlic Rice

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Allergens:SoyaPeanutCereals containing gluten

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 conflict 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.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


150 grams

Jasmine Rice

280 grams



1 unit(s)

Green Pepper

10 grams


75 grams

Red Thai Style Paste

1 sachet

Peanut Butter


200 milliliter(s)

Coconut Milk

1 sachet

Soy Sauce

(ContainsSoya, Cereals containing gluten)

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Water for the Rice

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3229 kJ
Energy (kcal)772 kcal
Fat40.0 g
of which saturates18.0 g
Carbohydrate71 g
of which sugars6.0 g
Protein30 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Frying Pan
Kitchen Paper
Measuring Cups
Instructionsarrow up iconarrow up icon
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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!