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SuperQuick Peanut Butter Double Tofu Curry

SuperQuick Peanut Butter Double Tofu Curry

with Peppers and Cilantro Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
910 kcal
Protein
: 
42g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Peanuts
  • Wheat
  • Sulphites
  • Sesame
  • 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) • Sweet bell pepper • Jasmine rice • Carrot • 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) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • 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) • Rice vinegar (rice vinegar, sugar, salt) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • 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) • Cilantro.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Tofu

(Contains: Soy May be present: Wheat)

1 unit(s)

Sweet Bell Pepper

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

1 unit(s)

Peanut Butter

(Contains: Peanuts)

2 tbsp

Curry Paste

(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

½ tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)

2 tbsp

Ginger-Garlic Puree

(May be present: Soy, Sulphites, Milk)

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

56 g

Carrot, julienned

7 g

Cilantro

11 g

Asian Sesame Blend

(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)

1 tbsp

Seasoned Rice Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories910 kcal
Fat44 g
Saturated Fat10 g
Carbohydrate91 g
Sugar9 g
Dietary Fiber6 g
Protein42 g
Sodium1210 mg
Potassium700 mg
Calcium1150 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.

Cooking Steps

Cook rice
1
  • Before starting, prehea broil on high.
  • 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, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Core, then cut pepper into 1/2-inch pieces.
  • Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Add to a medium bowl, season with half the Asian Sesame Blend, salt and pepper, then toss to coat.
Cook tofu
3
  • In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: Cook tofu in batches, using 1 tbsp oil per batch.) Pan-fry for 5-7 min, turning cubes occasionally, until crispy and golden all over.
Broil veggies
4
  • Meanwhile, to an unlined baking sheet, add peppers, carrots and 1 tbsp (2 tbsp) oil. Season with remaining  Asian Sesame Blend, salt and pepper, then toss to coat. 
  • Broil in the top of the oven for 5-6 min, stirring halfway through, until tender.
Finish tofu
5
  • To the same medium bowl, add curry paste, vinegar, peanut butter, ginger garlic puree, soy sauce and 3/4 cup (1 1/4 cup) water. Whisk to combine. (This is your sauce!)
  • To the pan with tofu, add veggies and sauce. Cook for 2-3 min, stirring occasionaly, until slightly thickened.
  • Meanwhile, roughly chop cilantro.
Finish and serve
6
  • Add half the cilantro to rice and fluff with a fork. Season with salt
  • Divide rice between bowls.
  • Divide tofu on top of rice.
  • Sprinkle with crispy shallots and remaining cilantro.
Modularity step (under step 2)
7

If you've opted for double tofu, cook tofu in batches, using 1 tbsp oil per batch.

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