Panang-Style Tofu Curry
with Zesty Lemongrass-Scented Rice- Soy
- Peanuts
- Wheat
- Milk
- Sesame
- Sulphites
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Mustard
- Sesame
- Peanuts
- Tree nuts
- Wheat
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.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
¾ cup
Jasmine Rice
170 g
Broccolini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemongrass
1 unit(s)
Lime
28 g
Peanuts, chopped
(Contains: Peanuts)
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
(May contain traces of: Milk, Soy, Sulphites)
2 tbsp
Soy Sauce
(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Thai Seasoning
(Contains: Milk, Sesame, Sulphites May contain traces of: Mustard, Peanuts, Soy, Tree nuts, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
