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Massaman-Inspired Tofu Curry

Massaman-Inspired Tofu Curry

with Bok Choy and Crispy Shallots
4.0(28)
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Calories
: 
910 kcal
Protein
: 
28g protein
Difficulty
: 
Medium
Allergens:
  • Soy
  • Peanuts
  • Wheat
  • Wheat
  • May contain traces of allergens
  • Milk
  • Soy
  • Sulphites
  • Triticale
  • Tree nuts
  • Sesame
  • Mustard
  • Peanuts
  • Egg
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Tofu

(Contains: Soy May contain traces of: Wheat)

4 tbsp

Red Curry Paste

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

1 tbsp

Dal Spice Blend

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

1 unit(s)

Coconut Milk

¾ cup

Jasmine Rice

1 unit(s)

Red Onion

1 unit(s)

Shanghai Bok Choy

28 g

Peanuts, chopped

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

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

1 unit(s)

Lime

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories910 kcal
Fat51 g
Saturated Fat24 g
Carbohydrate95 g
Sugar12 g
Dietary Fiber8 g
Protein28 g
Sodium640 mg
Potassium750 mg
Calcium700 mg
Iron7.5 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Large Non-Stick Pan

Cooking Steps

PDF
Cook rice
1
  • 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 from heat. Set aside, still covered.
Prep
2
  • Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Peel, then cut onion into 1/4-inch slices. 
  • Zest, then cut lime into wedges. 
  • Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1/2-inch pieces.
  • Sprinkle over half the Dal Spice Blend, then season with salt and pepper.
Toast peanuts
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
Cook tofu and veggies
4
  • Add 1 tbsp (2 tbsp) oil to the same pan (used in step 3), then onions. Cook, stirring occasionally, until starting to soften, 1-2 min.
  • Add tofu. Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
Cook sauce
5
  • Add red curry paste and remaining Dal Spice Blend to the pan.
  • Cook, stirring constantly, until fragrant, 1-2 min.
  • Add coconut milk, bok choy and 1/4 cup (1/2 cup) water.
  • Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
  • Season with salt and pepper, to taste.
Finish and serve
6
  • Fluff rice with a fork, then stir in lime zest and half the crispy shallots.
  • Divide rice between bowls, then top with curry.
  • Sprinkle over peanuts and remaining crispy shallots. 
  • Squeeze over a lime wedge, if desired. 
Modularity step (under step 2)
7

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1/2-inch pieces. Season tofu in the same way the recipe instructs you to season the chicken.

Modularity step (under step 4)
8

Cook tofu, turning occasionally, until crispy and golden-brown all over, 6-7 min.

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