Golden Coconut Tofu Curry
with Cilantro Rice and Peanuts- Soy
- Peanuts
- Sulphites
- Wheat
- May contain traces of allergens
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Gluten
- Triticale
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Yellow onion • Snow peas • Peanuts • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Yellow Onion, chopped
56 g
Snow Peas
7 g
Cilantro
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
(May contain traces of: Milk, Soy, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim, then halve snow peas.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- While the pot heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu, peppers and onions. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Add Cumin-Turmeric Spice Blend, red curry paste and remaining stock powder. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt and pepper.
- Add coconut milk and snow peas. Bring curry up to a simmer. Once simmering, cook for 2-4 min, stirring occasionally, until curry thickens slightly and snow peas are tender-crisp. Season with salt and pepper.
- Meanwhile, fluff rice with a fork, then stir in half the cilantro.
- Divide rice and curry between bowls.
- Sprinkle peanuts and remaining cilantro over top.
If you've opted to get tofu, while the pot heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When hot, add 1 tbsp (2 tbsp) oil, then tofu, peppers and onions. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
