SuperQuick Thai-Inspired Coconut-Curry Tofu
with Garlic Rice and Cashews- Soy
- Milk
- Mustard
- Cashews
- Wheat
- Sulphites
- Wheat
- May contain traces of allergens
- Egg
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Milk
- Mustard
- Fish
Hearty tofu is smothered in fragrant coconut-curry broth and served with garlicky rice for the ultimate quick and comforting meal. Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Sugar snap peas • Cashews (cashews, soybean and/or canola oil) (cashew) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Soy sauce (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) (soy, sulphites, wheat) • Thai spice blend (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) (mustard, milk).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
7 g
Thai Spice Blend
(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
1 unit(s)
Coconut Milk
56 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
1 tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. Wash and dry all produce.
- Once the water is boiling, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Remove tofu from heat and transfer to a plate.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Reheat the same pan over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, sugar snap peas, coconut milk, red curry paste, ginger-garlic puree, soy sauce and Thai Spice Blend. (NOTE: Trim sugar snap peas if desired.) Cook for 2-4 min, stirring often, until sauce is slightly thicked and veggies are tender-crisp.
- Fluff rice with a fork, then stir in garlic spread.
- Divide rice between bowls. Top with tofu.
- Spoon curry-veggie mixture over top of tofu.
- Sprinkle cashews over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season the tilapia. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
Top with tofu. Spoon curry-veggie mixture over top of tofu.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers enjoyed the dish, though some found the spice level too intense.
- Suggestions: Consider reducing the amount of spice blend or curry paste if you prefer a milder flavor.
