Panang Tofu and Veggie Curry
with Peanuts and Zesty Lemongrass-Scented Rice- Soy
- Peanuts
- Sulphites
- Wheat
- Milk
- Mustard
- Wheat
- May contain traces of allergens
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Gluten
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Coconut milk (coconut extract, water) • Broccolini • Sweet bell pepper • Jasmine rice • Lime • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Peanuts • Lemongrass • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
170 g
Broccolini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemongrass
1 unit(s)
Lime
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
7 g
Thai Spice Blend
(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Butter*
0.13 tbsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove outer layer of lemongrass, then halve crosswise. Place lemongrass on a cutting board, cut-side down. Using the back of a spoon or a pot, hit lemongrass to crush.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the lemongrass. Cook for 2-3 min, stirring often, until fragrant.
- 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 for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces.
- To an unlined baking sheet, add tofu, 1/2 tbsp (1 tbsp) oil and half the Thai Spice Blend. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven for 9-10 min, stirring halfway through, until golden.
- 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.
- To a medium bowl, combine red curry paste, soy sauce, coconut milk and 1/8 tsp (1/4 tsp) sugar. Season with pepper.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, stir until melted, 30 sec.
- Add broccolini and peppers. Cook for 1-2 min, stirring often, until veggies begin to soften.
- To the same pot, add the curry sauce mixture (from step 3), peanut butter, remaining lemongrass and remaining Thai Spice Blend, then stir to combine. Bring to a boil.
- Once boiling, reduce heat to medium, cook for 2-4 min, until curry thickens slightly and veggies are tender-crisp.
- Remove from heat, then carefully remove and discard the lemongrass.
- Stir tofu and 1 tbsp (2 tbsp) lime juice into curry.
- Carefully remove and discard lemongrass from rice.
- Fluff rice with a fork, then stir in 1/4 tsp (1/2 tsp) lime zest.
- Divide rice and tofu curry between bowls.
- Sprinkle peanuts over top.
