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Ginger Tofu Thai Curry

with Asparagus, Eggplant & Toasted Cashew

Cooking time

35 minutes

Servings

2 / 4

Calories

1008 /serving

At Goodfood, we’re superfans of all things that involve coconut curry. There is something so glorious about the combination of rich coconut milk, yellow curry, ginger tofu and the perfect selection of the freshest seasonal vegetables to soak up all that flavour. Enhanced with lime, and toasted cashews, our ginger tofu curry with asparagus and eggplant, served over a bed of fragrant jasmine rice, is a true vegetarian delight!

We will send you:

  • 20g Ginger
  • 1 Lime
  • 1 Scallion
  • 1 Eggplant
  • ½ Bunch of asparagus
  • 160g Jasmine rice
  • 36g Yellow curry paste
  • 1 Package of ginger tofu
  • 400ml Coconut milk (canned)
  • 30g Roasted cashews

You will need:

Salt & Pepper
Oil
Small pot
Large pot
Large pan (non-stick if possible)
Total Fat
59 g
Saturated Fat
25 g
Sodium
463 mg
Total Carbs
100 g
Sugars
18 g
Protein
27 g
Fibres
14 g
Preparation
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Mise en place
Peel and mince the ginger. Pat the tofu dry with paper towel; cut the tofu into small cubes. Trim off and discard the root end of the asparagus; cut into 2-inch pieces. Remove and discard the stem end of the eggplant; large dice. Halve the lime. Juice one half and quarter the other.
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Cook the rice
In a small pot, bring the rice and 1 ½ cups of salted water to a boil (double for 4 portions). Once boiling, cover and reduce the heat to low. Simmer, 12 to 14 minutes, until the liquid has been absorbed and the rice is tender. Remove from the heat and fluff the cooked rice with a fork. Set aside in a warm spot.
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Start the curry
While the rice cooks, in a large pot, heat a drizzle of oil on medium. Add the ginger; season with S&P. Cook, stirring frequently, 30 seconds to 1 minute, until softened and fragrant. Add the curry paste and cook, stirring frequently, 30 seconds to 1 minute, until the curry paste is toasted and fragrant.
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Add the vegetables
Add the eggplant to the pot; season with salt. (If the pot seems dry, add a drizzle of oil). Cook, stirring frequently, 6 to 8 minutes, or until the eggplant has softened. Stir in the lime juice and coconut milk (shaking the can before opening) and ¾ cup of water (double for 4 portions). Simmer, stirring occasionally, 6 to 8 minutes, or until the eggplant is tender when pierced with a fork.
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Cook the tofu & toast the cashews
While the vegetables cook, in a large dry pan (nonstick, if possible), add the cashews and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a small bowl. Return the dry pan to the heat, add a thin layer of oil on medium-high. Season the tofu with S&P. Add the tofu to the pan and cook, stirring often, 5 to 7 minutes, until golden brown on all sides and heated through. Transfer to a plate and season with S&P to taste.
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Finish the curry & serve
Add the asparagus to the pot of curry. Simmer, 1 to 3 minutes, until the asparagus are slightly tender. Add the tofu and cook, 2 minutes. Remove from the heat; season with S&P to taste. Divide the rice and finished curry between your bowls. Garnish with the toasted cashews and lime wedges and scallions (thinly slice before adding). Bon appétit!