Panang-Style Tofu Curry
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Panang-Style Tofu Curry

Panang-Style Tofu Curry

with Zesty Lemongrass-Scented Rice

Gather round the table for an appe-thai-zing meal of peanutty panang-style tofu curry, featuring fragrant lemongrass rice and tender-crisp broccolini and peppers.

Low CO2

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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Jasmine Rice

170 g


1 unit(s)

Sweet Bell Pepper

1 unit(s)


1 unit(s)


28 g

Peanuts, chopped

(Contains Peanuts)

1 unit(s)

Coconut Milk

4 tbsp

Red Curry Paste

(May contain Milk, Soy, Sulphites)

2 tbsp

Soy Sauce

(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)

2 unit(s)

Peanut Butter

(Contains Peanuts)

1 tbsp

Thai Seasoning

(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.31 tsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat52 g
Saturated Fat25 g
Carbohydrate97 g
Sugar14 g
Dietary Fiber7 g
Protein30 g
Cholesterol15 mg
Sodium1270 mg
Trans Fat0.4 g
Potassium800 mg
Calcium650 mg
Iron8 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 Spoons
Measuring Cups
Baking Sheet
Medium Bowl
Large Pot


Cook rice
  • Remove outer layer of lemongrass, then halve crosswise. Using the back of a spoon or a heavy pot, forcefully tap the lemongrass to bruise.
  • Heat a medium pot over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the lemongrass. Cook, stirring often, until lemongrass is fragrant, 2-3 min.
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat.
  • Set aside, still covered.
Prep and broil tofu
  • Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Toss tofu with half the Thai Seasoning and 1/2 tbsp (1 tbsp) oil on an unlined baking sheet, then season with pepper and 1/8 tsp (1/4 tsp) salt.
  • Broil in the middle of the oven, stirring halfway through, until golden-brown, 9-10 min.
Prep and make curry mixture
  • Meanwhile, trim ends off broccolini, then cut into 1/2-inch pieces.
  • Core, then cut pepper into 1/2-inch pieces.
  • Zest, then juice lime.
  • Combine red curry paste, soy sauce and coconut milk in a medium bowl. Season with pepper.
Cook veggies
  • Heat a large pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter, stir until melted, 30 sec.
  • Add broccolini and peppers. Cook, stirring often, until veggies are beginning to soften, 1-2 min.
Finish curry
  • Add the prepared curry mixture (from step 3), peanut butter, remaining lemongrass and remaining Thai Seasoning to the same pot, then stir to combine. Bring up to a simmer. Once simmering, cook until the curry thickens slightly and veggies are tender-crisp, 2-4 min.
  • Remove from heat, then remove and discard the lemongrass.
  • Stir tofu and 1 tbsp (2 tbsp) lime juice into the curry.
Finish and serve
  • Remove and discard lemongrass from the rice. Fluff rice with a fork, then stir in 1/4 tsp (1/2 tsp) lime zest and season with salt.
  • Divide rice and curry between bowls.
  • Sprinkle peanuts over top.
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