Coconut Red Curry and Tofu
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Coconut Red Curry and Tofu

Coconut Red Curry and Tofu

with Toasted Peanut Rice

Packed full of protein, this crispy tofu is the perfect thing to serve with a rich and unctuous peanut curry! Jasmine rice with toasted peanuts will be sure to catch all the sauce! Don't forget the chillies, if you can take the heat!


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

Preparation Time30 minutes
Cooking Time


serving amount

1 unit


(Contains Soy)

2 tbsp

Red Curry Paste

¾ cup

Jasmine Rice

160 g

Sweet Bell Pepper

113 g

Shanghai Bok Choy

165 mL

Coconut Milk

1.5 tbsp

Peanut Butter

(Contains Peanuts)

1 unit

Chili Pepper

28 g

Peanuts, chopped

(Contains Peanuts)

½ tsp

Garlic Salt

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories920 kcal
Fat53 g
Saturated Fat19 g
Carbohydrate86 g
Sugar9 g
Dietary Fiber4 g
Protein29 g
Cholesterol0 mg
Sodium720 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Large Non-Stick Pan
Small Bowl


Cook rice

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

Prep and cook tofu

Meanwhile, pat tofu dry with paper towels, then cut into 1/2-inch pieces.Drizzle tofu with 1 tbsp (2 tbsp) oil on an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, toss to combine, then arrange in a single layer.Broil in the middle of the oven, flipping halfway through, until golden-brown, 8-10 min.

Prep and toast peanuts

Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)Whisk together peanut butter and 1/2 cup (1 cup) hot water in a small bowl. Set aside.Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a plate.

Cook veggies

Add 1 tbsp (2 tbsp) oil to the same pan, then peppers. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add bok choy. Cook, stirring occasionally, until tender-crisp, 1-2 min. Season with salt and pepper.

Make curry

Add curry paste to the pan with veggies. Cook, stirring often, until fragrant and curry coats veggies, 1 min. Reduce heat to medium. Stir in coconut milk and peanut butter mixture. Cook, stirring occasionally, until curry thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork. Stir peanuts into rice.Divide rice between bowls. Stir tofu into curry sauce.Top rice with curry. Sprinkle chopped chillies over top, if desired.