Nutritionist's Pick: Braised Tofu Curry and Pea-Cilantro Rice
with Spinach, Yogurt Sauce and Crispy Garlic- Soy
- Mustard
- Barley
- Milk
- Wheat
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Mustard
- Fish
- Gluten
- Crustaceans
- Egg
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Basmati rice • Yellow onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Green peas • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Spinach • Crispy garlic (mustard, wheat) (garlic, sunflower and/or safflower oil, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), seasoning (salt, maltodextrin, garlic powder, yeast extract, onion powder, sugars [brown sugar, sugar], natural flavor [including mustard], spice, citric acid, lactic acid)) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
28 g
Baby Spinach
56 g
Green Peas
7 g
Cilantro
1 unit(s)
Yellow Onion
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Greek Yogurt
(Contains: Milk)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
14 g
Crispy Garlic
(Contains: Mustard, Wheat)
Not included in your delivery
1 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 8 min.
- Add peas. Cover and cook for 5-7 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- Roughly chop spinach.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with half the Indian Spice Blend, salt and pepper, then toss to coat.
- In a large non-stick pan, heat 1 tbsp olive oil over medium. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp olive oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
- Meanwhile, to a small bowl, add curry paste, broth concentrate, ginger-garlic puree and 1/3 cup (2/3 cup) water. Stir to combine.
- Transfer tofu to a clean plate.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, onions and remaining Indian Spice Blend. Cook for 2-3 min, stirring occasionally, until softened.
- Add curry paste mixture. Stir to combine, then bring to a boil.
- Once boiling, reduce heat to medium-low. Add tofu back to the pan. Cook for 3-4 min, stirring often, until sauce thickens. Season with salt and pepper.
- Meanwhile, to a small bowl, add yogurt, half the cilantro and 1 tbsp (2 tbsp) water. Stir to combine. Season with salt and pepper.
- To the pan with tofu, add spinach. Cook for 1 min, stirring occasionally, until spinach wilts.
- To the rice, add remaining cilantro and 1 tbsp (2 tbsp) butter, then fluff with a fork. Season with salt and pepper.
- Divide rice between bowls, then top with tofu curry.
- Drizzle yogurt sauce over top.
- Sprinkle crispy garlic over top.
