SuperQuick Thai-Inspired Coconut-Curry Tofu

Name: SuperQuick Thai-Inspired Coconut-Curry Tofu with Garlic Rice and Cashews
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 1 unit(s) Tofu; 7 g Thai Spice Blend; ¾ cup Jasmine Rice; 1 unit(s) Sweet Bell Pepper; 113 g Sugar Snap Peas; 1 unit(s) Coconut Milk; 56 g Cashews, chopped; 2 tbsp Ginger-Garlic Puree; 2 tbsp Red Curry Paste; 2 tbsp Garlic Spread; 1 tbsp Soy Sauce; 1 tbsp Oil*; 0.19 tsp Salt*; 0.06 tsp Pepper*

with Garlic Rice and Cashews

Get Up To 20 Free Meals + Free Sides for Life

Hearty tofu is smothered in fragrant coconut-curry broth and served with garlicky rice for the ultimate quick and comforting meal.

Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Sugar snap peas • Cashews (cashews, soybean and/or canola oil) (cashew) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Thai spice blend (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) (mustard, milk).

Tags:

SuperQuick

•Veggie

Allergens:

Soy

•Milk

•Mustard

•Cashews

•Wheat

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Tofu

(Contains: Soy May contain traces of: Wheat)

7 g

Thai Spice Blend

(Contains: Milk, Mustard May contain traces of: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

113 g

Sugar Snap Peas

1 unit(s)

Coconut Milk

56 g

Cashews, chopped

(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Ginger-Garlic Puree

(May contain traces of: Soy, Sulphites, Milk)

2 tbsp

Red Curry Paste

(May contain traces of: Milk, Soy, Sulphites)

2 tbsp

Garlic Spread

(Contains: Soy May contain traces of: Sulphites, Milk)

1 tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

1 tbsp

Oil*

0.19 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories1060 kcal

Fat62 g

Saturated Fat25 g

Carbohydrate93 g

Sugar12 g

Dietary Fiber7 g

Protein31 g

Cholesterol0 mg

Sodium1230 mg

Trans Fat0.1 g

Potassium800 mg

Calcium600 mg

Iron9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, to a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. Wash and dry all produce.
Once the water is boiling, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Heat a large non-stick pan over medium.
Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
Remove tofu from heat and transfer to a plate.
Meanwhile, core, then cut pepper into 1/2-inch pieces.

Reheat the same pan over medium-low.
When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, sugar snap peas, coconut milk, red curry paste, ginger-garlic puree, soy sauce and Thai Spice Blend. (NOTE: Trim sugar snap peas if desired.) Cook for 2-4 min, stirring often, until sauce is slightly thicked and veggies are tender-crisp.

Fluff rice with a fork, then stir in garlic spread.
Divide rice between bowls. Top with tofu.
Spoon curry-veggie mixture over top of tofu.
Sprinkle cashews over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season the tilapia. Cook for 6-7 min, turning occasionally, until crispy and browned all over.

Top with tofu. Spoon curry-veggie mixture over top of tofu.