Red Tofu Curry with Mushrooms

and Jasmine Rice
Enjoy Thai flavours and a healthy dose of heat in this hearty vegan supper.
323 Reviews
Cals 888 · Prot 44 · Carbs 109 · Fat 32
Vegan
Try Hello Chef Now
40 min
Red Tofu Curry with Mushrooms and Jasmine Rice
Enjoy Thai flavours and a healthy dose of heat in this hearty vegan supper.
323 Reviews
Cals 888 · Prot 44 · Carbs 109 · Fat 32
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu 9*
500 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
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
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.

Before you start

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

Instructions

Prep

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.
Boil rice

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.
Fry

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.
Simmer

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.
Fry tofu

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.
Serve

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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