Red Tofu Curry with Mushrooms

Name: Red Tofu Curry with Mushrooms and Jasmine Rice
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 4 Tbsp of Vegetable oil; 1 Tsp of Salt; 250 Grams of Chestnut mushrooms; 2 Piece of Shallots; 1 Piece of Lemongrass; 100 Grams of Snow peas; 2 Tbsp of Vegetable oil; 15 Grams of Ginger garlic paste; 20 Grams of Red curry paste; 200 ML of Water; 10 Grams of Coconut sugar; 1 Piece of Vegetable stock cube; 200 ML of Coconut milk; 15 ML of Tamari; 3 Piece of Lime leaves; 2 Piece of Lime; 20 Grams of Sambal oelek; 150 Grams of Jasmine rice; 1 Tsp of Salt; 350 ML of Water

and Jasmine Rice

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

66 Reviews

Cals 845 · Prot 44 · Carbs 114 · Fat 32

Vegan

40 min

Red Tofu Curry with Mushrooms and Jasmine Rice

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

66 Reviews

Cals 845 · Prot 44 · Carbs 114 · Fat 32

Vegan

Ingredients

Tofu

Firm tofu 9*

300 Grams

Vegetable oil

4 Tbsp

Salt

0.5 Tsp

Curry

Chestnut mushrooms

250 Grams

Shallots

2 Piece

Lemongrass

1 Piece

Snow peas

100 Grams

Vegetable oil

2 Tbsp

Ginger garlic paste

15 Grams

Red curry paste 7*

20 Grams

Water

200 ML

Coconut sugar

10 Grams

Vegetable stock cube 15*

1 Piece

Coconut milk

200 ML

Tamari 9*

15 ML

Lime leaves

3 Piece

Lime

2 Piece

Sambal oelek

20 Grams

Rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

350 ML

Allergens

*9 Soya, *7 Crustaceans, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3535 / 845
Fats (g)	32.2
of which saturated (g)	12.4
Carbohydrates (g)	114
of which sugars (g)	13.2
Fibers (g)	15.5
Proteins (g)	44.1
Salt (g)	4.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Drain and chop the tofu into bite-size cubes. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Roughly slice the mushrooms. Peel and slice the shallots. Bash the lemongrass with the back of a knife until it splits. Trim the snow peas.

2 Boil rice

Rinse the jasmine rice. Add the 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 heat and keep covered until serving.

3 Fry

Meanwhile, heat a pan with a lid over a medium-high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and shallots and fry for 5 min or until the mushrooms begin to brown.

4 Simmer

Add the ginger garlic paste, lemongrass and red curry paste (spicy!) and fry for 1 min further. Add the measured water, coconut sugar, vegetable stock cube, coconut milk, tamari and lime leaves. Simmer covered for 10 min.

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.

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.

6 Serve

Meanwhile, slice the lime into wedges. Add the tofu cubes, sambal oelek (spicy!) and snow peas to the curry. Simmer for a final 2 min. Add a generous squeeze of lime juice into the curry. Remove the lemongrass and lime leaves. Serve the curry over rice.

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