Thai-Style Coconut Tofu Curry

Veggie

Spicy

with Zesty Rice

8 min

Difficulty: 2/3

Thai

Nothing makes a curry feel luxurious and creamy quite like coconut milk. This meal features hearty tofu in fragrant red curry-coconut milk broth with snow peas and sweet bell peppers. This flavour bomb is served over lime rice for a takeout-worthy supper. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Coconut milk (coconut extract, water) • Sweet bell pepper • Basmati rice • Limes • Snow peas • Cashews (cashews, soybean and/or canola oil) (cashew) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Thai spice blend (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) (mustard, milk).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Cashews

Fish

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Zester

Aluminum Foil

Medium Pot

Measuring Cups

Tags

30-min-or-less

Veggie

Spicy

Climate-conscious

Ingredients

Tofu

1 unit(s)

Basmati Rice

0.75 cup

Snow Peas

56 g

Sweet Bell Pepper

1 unit(s)

Lime

1 unit(s)

Cashews, chopped

28 g

Coconut Milk

1 unit(s)

Red Curry Paste

2 tbsp

Soy Sauce

1 tbsp

Vegetable Stock Powder

7.5 g

Thai Spice Blend

7 g

Sugar

0.5 tsp

Oil

2 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
On a foil-lined baking sheet, toss together tofu, half the Thai Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.

Meanwhile, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Trim, then halve snow peas.
Core, then cut pepper into 1/2-inch pieces.
Zest, then juice lime.

Heat a large pot over medium-high.
When the pot is hot, add 1 tbsp (2 tbsp) oil, then curry paste, snow peas, peppers and remaining Thai Spice Blend. Cook for 1 min, stirring often, until veggies start to soften.

Add soy sauce, stock powder, coconut milk, tofu, 1/2 tsp ( 1 tsp) sugar and 1/2 cup (1 cup) water to the pot. Season with salt and pepper, then stir to combine.
Bring to a simmer.
Once simmering, reduce heat to medium. Cook for 5-6 min, stirring occasionally, until curry thickens slightly and tofu is warmed through.
Remove from heat.
Stir in 1 tbsp (2 tbsp) lime juice.