Sign up now and get 40% off your first basket! New clients only. Redeem offer
Spicy
Dairy Free
Gluten Free

Curried Tofu with Coconut Rice

Roasted Vegetables & Thai Basil Salsa Verde

Cooking time

40 minutes

Servings

2/4

Calories

800 /serving

Tonight we’re making tofu even the most skeptical meat eater can’t resist! Toss crunchy roasted broccoli florets, baby bell peppers and pan-fried tofu slices in spicy green curry and piling it over sticky coconut rice. Garnish with fresh Thai basil and scallions and treat yourself to this vegetarian feast!

We will send you:

  • 1 Scallion
  • 1 Broccoli
  • 140g Multicoloured baby peppers
  • 1 Bunch of Thai basil
  • 157g Jasmine rice
  • 30ml Rice vinegar
  • 165ml Coconut milk
  • 18g Green curry paste
  • 225g Tofu

Contains: Soy

You will need:

Medium pot
Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
42 g
Saturated Fat
15 g
Sodium
1170 mg
Total Carbs
89 g
Sugars
11 g
Protein
23 g
Fibres
10 g
Preparation
a picture
Make the coconut rice
In a medium pot, combine the coconut milk (shaking the can just before opening), 1 cup of water (double for 4 portions) and a pinch of salt; bring to a boil. Add the rice, cover and reduce the heat. Let simmer, 16 to 20 minutes, until the liquid has been absorbed and the rice is tender. Remove from the heat and let sit, covered for 5 minutes. Fluff the cooked rice with a fork; season with S&P to taste.
a picture
Mise en place
While the coconut rice cooks, preheat the oven to 450°F. Remove and discard the bottom 2 inches of the broccoli stems. Cut the broccoli into long, thin florets, including the stem. Halve the peppers lengthwise and core. Pick the Thai basil leaves off the stem. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Combine ¾ of the curry paste and a drizzle of oil; season with S&P to taste.
a picture
Roast the vegetables
On a lined sheet pan, toss the broccoli and peppers with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 18 to 22 minutes or until tender when pierced with a fork.
a picture
Cook the tofu
While the vegetables roast, in a large pan, heat a drizzle of oil on medium-high. Cut the tofu into ¼-inch-thick slices and pat dry with paper towel; season with S&P to taste. In a bowl, combine the tofu with the curry mixture; gently stir to combine. Add the seasoned tofu to the pan, 3 to 4 minutes per side, until golden and heated through. Transfer to a cutting board and halve on the diagonal. Set aside in a warm spot.
a picture
Make the salsa verde
While the tofu cooks, in a small bowl, combine the white bottoms of the scallion, Thai basil (roughly chop before adding), vinegar, remaining curry paste and 5 tbsp of oil (double for 4 portions); season with S&P to taste. Stir well to combine.
a picture
Plate your dish
Divide the coconut rice between your plates. Top with the tofu and roasted vegetables. Drizzle as much of the salsa verde as you’d like over the tofu. Garnish with the green tops of the scallion. Bon appétit!