Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 snowpeas.
2 Boil rice
Rinse the jasminerice. Add the rice, a pinch of salt and the measuredwater 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.
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.
Add the gingergarlicpaste, lemongrass and redcurrypaste(spicy!) and fry for 1 min further. Add the measuredwater, coconutsugar, vegetablestockcube, coconutmilk, tamari and limeleaves. Simmer covered for 10 min.
5 Fry tofu
Meanwhile, heat a second pan over a high heat with a generous drizzle of vegetableoil. 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.
Meanwhile, slice the lime into wedges. Add the tofucubes, sambaloelek(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 limeleaves. Serve the curry over rice.