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Tofu Massaman Style Curry
Tofu Massaman Style Curry

Tofu Massaman Style Curry

with Green Beans, Zesty Rice and Peanuts

Michael Steadman
Michael SteadmanPublished on August 23, 2022

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

Tags:
Veggie
Spicy
Allergens:
Soya
Peanut
Sesame
Celery

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

280

Firm Tofu

(Contains: Soya)

80

Green Beans

1

Carrot

1

Garlic Clove**

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

½

Lime

1

Thai Style Spice Blend

(Contains: Sesame)

50

Massaman 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 Curry

Nutritional information

Energy (kJ)3215 kJ
Energy (kcal)768 kcal
Fat37.7 g
of which saturates19.1 g
Carbohydrate77.4 g
of which sugars8.5 g
Protein30.8 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Rolling Pin
Garlic Press
Grater
Paper Towel
Large Frying Pan

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice 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).

Get Prepped
2

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. 

Trim the green beans and cut into thirds. Trim and quarter the carrot lengthways, then chop into roughly 1cm thick pieces. Peel and grate the garlic (or use a garlic press).

Crush the peanuts in the unopened sachet using a rolling pin. Zest and cut the lime into wedges.

Tofu Time
3

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

Once hot, fry the tofu until browned all over, 6-7 mins. Turn frequently to ensure they don't burn.

Add the carrot and stir-fry until starting to soften, 3-4 mins more.

Stir in the garlic, Thai style spice blend and massaman curry paste. Cook, stirring frequently, until fragrant, 1 min.

Simmer and Stir
4

Pour the coconut milk, veg stock paste and water for the curry (see pantry for amount) into the pan. Stir to combine and bring to a simmer.

Stir in the green beans and allow everything to cook, stirring occasionally, until the sauce has slightly thickened and the beans are tender, 8-10 mins.

Season to Taste
5

Once the beans are cooked, remove the curry from the heat. Add a splash of water if it's a little thick.

Add a squeeze of lime juice, then taste and season with salt, pepper and more lime juice if needed.

Finish and Serve
6

When ready, fluff up the rice with a fork. Stir through the lime zest, then share between your bowls.

Spoon the tofu curry over the rice and sprinkle with the peanuts to finish.

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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