Tofu Coconut Lime Curry

Name: Tofu Coconut Lime Curry with Jasmine Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 20 Grams of Corn starch; 1 Piece of Shallots; 1 Piece of Red pepper; 100 Grams of Snow peas; 1 Piece of Lemongrass; 10 Grams of Ginger garlic paste; 20 Grams of Green curry paste; 15 Grams of Tamarind paste; 400 ML of Coconut milk; 100 ML of Water; 5 Grams of Coconut sugar; 10 ML of Soy sauce; 3 Piece of Lime leaves; 1 Piece of Lime; 15 Grams of Fresh coriander; 150 Grams of Jasmine rice; 300 ML of Water

with Jasmine Rice

Aromatic, zingy and creamy comfort on a plate!

NEW

Cals 958 · Prot 41 · Carbs 114 · Fat 49

Vegan

Family Friendly

35 min

Tofu Coconut Lime Curry with Jasmine Rice

Aromatic, zingy and creamy comfort on a plate!

NEW

Cals 958 · Prot 41 · Carbs 114 · Fat 49

Vegan

Family Friendly

Ingredients

Curry

Firm tofu 9*

300 Grams

Corn starch

20 Grams

Shallots

1 Piece

Red pepper

1 Piece

Snow peas

100 Grams

Lemongrass

1 Piece

Ginger garlic paste

10 Grams

Green curry paste

20 Grams

Tamarind paste

15 Grams

Coconut milk

400 ML

Water

100 ML

Coconut sugar

5 Grams

Soy sauce 9*10*11*

10 ML

Lime leaves

3 Piece

Lime

1 Piece

Fresh coriander

15 Grams

Rice

Jasmine rice

150 Grams

Water

300 ML

Allergens

*9 Soya, *10 Wheat, *11 Gluten

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)	4011 / 958
Fats (g)	48.9
of which saturated (g)	22.6
Carbohydrates (g)	114
of which sugars (g)	10.9
Fibers (g)	15.7
Proteins (g)	40.9
Salt (g)	3.4

*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 Cook rice

Rinse and drain the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid. Bring to a boil over a high heat.
Lower heat, cover and cook for 12-14 min, until the rice is tender, and all the water has been absorbed.
Remove from the heat and keep covered until serving.

2 Prep

Meanwhile, drain and pat dry the tofu.
Prepare the slurry: mix 1 tsp corn starch with 1 Tbsp of water and set aside.
Cut the tofu into bite-sized cubes.
Place the tofu in a bowl and sprinkle the remaining corn starch over to coat.
Peel and chop the shallots.
Slice the pepper.
Trim and slice the snow peas.
Cut the lemongrass in half to get 2 smaller sticks.

3 Fry tofu

Heat a non-stick pan over a medium heat with a drizzle of oil.
Fry the tofu for 3-5 min, turning regularly until golden and crispy.
Once cooked, transfer to a plate.
Wipe and reserve the pan.

4 Fry

Return the reserved pan to a medium-high heat with another drizzle of oil.
Fry the shallots and pepper for 2-3 min.
Add the ginger garlic paste and green curry paste (spicy!).
Cook for 2 min further.

Tip! Don't overcook the peppers - keep them slightly crunchy instead!

5 Simmer

Add the tamarind paste, coconut milk, measured water, coconut sugar, soy sauce, lime leaves and lemongrass.
Simmer for 7 min.
Mix in the prepared slurry and snow peas.
Simmer for 3 min further until thickened.