Thai-Style Coconut Red Curry Tofu
with Zesty Rice
Tofu is simmered in a Thai curry base incorporating chilis, herbs and spices that provide the ultimate flavour base! Lime-cilantro rice adds a brightness that'll be nice against the coconut milk.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Curry Paste
(Contains Sulphites, Wheat)
Sweet Bell Pepper
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Drain well.Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil on high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high.While the pan heats, pat tofu dry with paper towels, then cut into 1/2-inch pieces.When hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with pepper and 1/4 tsp (1/2 tsp) salt. Cook, stirring occasionally, until golden-brown, 5-6 min.Transfer tofu to a plate.
Meanwhile, core, then cut pepper into 1/4-inch slices.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Roughly chop cilantro.Zest, then cut half the lime (whole lime for 4 ppl) into wedges.
Reheat the same pan (from step 2) over medium-high.Add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook, stirring occasionally, until veggies soften slightly, 1-2 min. Season with salt and pepper.Add curry paste and half the crispy shallots. Cook, stirring often, until fragrant, 30 sec.
Add coconut milk, soy sauce and 1/4 cup (1/2 cup) water to the pan with veggies. Bring to a boil.Once boiling, add tofu, then reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 2-3 min. Season with salt and pepper, to taste.
Add lime zest and half the cilantro to the pot with rice, then fluff with a fork.Divide rice between bowls. Top with tofu curry. Sprinkle with remaining cilantro and crispy shallots.Squeeze a lime wedge over top, if desired.