Red Tofu Curry with Mushrooms

and Jasmine Rice

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vegan
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vegan
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Instructions

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1 Prep ingredients

Chop the tofu into cubes. Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemon grass with something heavy until it splits. 

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2 Boil rice

Add the jasmine rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

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3 Start curry

Meanwhile, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and shallots and cook for 3-5 min. 

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4 Simmer

Add the garlicginger, lemon grass and red curry paste and fry for 1 min further. Add the measured watercoconut sugarvegetable stock cubecoconut milk and lime leaves. Simmer over a low heat for 10 min.

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5 Fry tofu

Meanwhile, heat a second pan over a high heat with a generous drizzle of vegetable oil. Once hot, add the tofu and fry for 5-7 min until golden and crispy (see pro tip). Season with salt.

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6 Finish and serve

Meanwhile, slice the snow peas thinly. Add the tofu cubessambal oelek and tamari to the curry. Squeeze the juice from half of the limes into the curry. Remove the lemon grass and lime leaves. Serve the curry over rice. Garnish with the chopped snow peas and the remaining lime, cut into wedges.

Tips for fussy eaters

Reserve some of the ingredients and prepare a second, mild, stir-fry from them.

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've placed the cubes in the hot pan, don't touch them for a while. Turn the tofu only once browned.

Enjoy Thai flavours and a healthy dose of heat in this hearty vegan supper.

Cooking Time: 40 min

Cals 752 · Prot 30 · Carbs 94 · Fat 34

Dairy-Free

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Vegetable oil 4 Tbsp
Salt 0.5 Tsp

Curry

Chestnut mushrooms 250 Grams
Shallots 2 Pieces
Ginger 30 Grams
Garlic cloves 2 Pieces
Lemongrass 1 Piece
Vegetable oil 2 Tbsp
Red curry paste 20 Grams
Water 200 ML
Coconut sugar 10 Grams
Vegetable stock cube 1 Piece
Coconut milk 200 ML
Lime leaves 3 Pieces
Snow peas 100 Grams
Sambal oelek 20 Grams
Tamari 15 Grams
Lime 2 Pieces

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Enjoy Thai flavours and a healthy dose of heat in this hearty vegan supper.

Cooking Time: 40 min

Cals 752 · Prot 30 · Carbs 94 · Fat 34

Dairy-Free

Instructions

photo

1 Prep ingredients

Chop the tofu into cubes. Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemon grass with something heavy until it splits. 

photo

2 Boil rice

Add the jasmine rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

photo

3 Start curry

Meanwhile, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and shallots and cook for 3-5 min. 

photo

4 Simmer

Add the garlicginger, lemon grass and red curry paste and fry for 1 min further. Add the measured watercoconut sugarvegetable stock cubecoconut milk and lime leaves. Simmer over a low heat for 10 min.

photo

5 Fry tofu

Meanwhile, heat a second pan over a high heat with a generous drizzle of vegetable oil. Once hot, add the tofu and fry for 5-7 min until golden and crispy (see pro tip). Season with salt.

photo

6 Finish and serve

Meanwhile, slice the snow peas thinly. Add the tofu cubessambal oelek and tamari to the curry. Squeeze the juice from half of the limes into the curry. Remove the lemon grass and lime leaves. Serve the curry over rice. Garnish with the chopped snow peas and the remaining lime, cut into wedges.

Tips for fussy eaters

Reserve some of the ingredients and prepare a second, mild, stir-fry from them.

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've placed the cubes in the hot pan, don't touch them for a while. Turn the tofu only once browned.

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Vegetable oil 4 Tbsp
Salt 0.5 Tsp

Curry

Chestnut mushrooms 250 Grams
Shallots 2 Pieces
Ginger 30 Grams
Garlic cloves 2 Pieces
Lemongrass 1 Piece
Vegetable oil 2 Tbsp
Red curry paste 20 Grams
Water 200 ML
Coconut sugar 10 Grams
Vegetable stock cube 1 Piece
Coconut milk 200 ML
Lime leaves 3 Pieces
Snow peas 100 Grams
Sambal oelek 20 Grams
Tamari 15 Grams
Lime 2 Pieces

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp
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