Ultimate Tofu Thai Red Curry
with Pineapple and Broccoli
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
80 grams
Tenderstem® Broccoli
1 unit(s)
Pak Choi
1 tin(s)
Pineapple Rings
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
280 grams
Firm Tofu
(Contains: Soya)
1 sachet(s)
Thai Style Spice Mix
50 grams
Red Thai Style Paste
200 milliliter(s)
Coconut Milk
25 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
1 unit(s)
Lime
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Plain Flour
Nutritional information
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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).
Meanwhile, peel and grate the garlic (or use a garlic press).
Cut the Tenderstem® broccoli into thirds. Trim the pak choi, then thinly slice widthways.
Remove the pineapple from the tin, reserving the juice. Chop the pineapple into 1cm chunks.
Crush the peanuts in the unopened sachet using a rolling pin.
Drain the tofu and thoroughly pat dry with kitchen paper.
Tear into 3cm chunks. Add the tofu to a medium bowl with the plain flour (see pantry for amount) and half the Thai style spice blend. Season with salt and pepper, then toss to coat.
Heat a large non-stick frying pan on high heat with a drizzle of oil. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Transfer the tofu to a plate lined with kitchen paper. Give the frying pan a quick wipe clean.
Heat the (now empty) frying pan on medium-high heat with a drizzle of oil.
Add the pak choi and broccoli. Stir-fry until just soft, 3-4 mins.
Stir in the garlic, red Thai style paste and the remaining Thai style spice blend. Stir-fry for 1 min.
Add the coconut milk and soy sauce to the frying pan.
Stir in the pineapple chunks, pineapple juice and the tofu. Bring to the boil, then simmer until slightly thickened, 3-4 mins.
Meanwhile, halve the lime.
Once the sauce is cooked, squeeze in half the lime juice. Taste the curry and season with salt and pepper if needed.
Share the rice between bowls. Spoon over the curry.
Sprinkle over the peanuts to finish.
Enjoy!
