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Green Curry-Cashew Tofu with Sugar Snap Peas, Red Peppers and Basmati Rice

This colorful dish blends ginger, garlic, coconut milk and lime for an extremely flavorful yet light curry. Tender tofu pairs perfectly with crisp snap peas and sweet red peppers. Crunchy cashews add delicious crunch and sweetness.

Cook Time: 20 Min Vegetarian

About the Dish

  • Ginger

    Ginger

  • Shallot

    Shallot

  • Canola Oil

    Canola Oil

  • Coconut Milk

    Coconut Milk

  • Green Curry Paste

    Green Curry Paste

  • Lemon

    Lemon

  • Basmati Rice

    Basmati Rice

  • Basil

    Basil

  • Butter

    Butter

  • Tofu

    Tofu

  • Sugar Snap Peas

    Sugar Snap Peas

  • Bell Pepper

    Bell Pepper

  • Cashews

    Cashews

METHOD

1
Please read entire recipe before beginning.
2
Rough chop the ginger, shallot and garlic together. In a medium saucepot combine half the oil, ginger-garlic-shallot mixture and place on low heat. Cook for 2-3 minutes while stirring continuously until fragrant. Add the coconut milk, curry paste, lime juice, and cashew butter. Turn the heat to medium-high and bring to a simmer. Turn the heat down to medium low and cook for 7-8 minutes. While this is cooking proceed to the next step.
3
Place a small saucepot with a lid over high heat with 1 ¼ cups of water, butter and a pinch of salt. When the water comes to a boil add the rice, stir and allow the water to come back to a boil. Turn the heat down to low, cover with the lid and cook until all the liquid has been absorbed.
4
Place a medium sauté pan over high heat and add remaining oil. When the oil is shimmering add the sugar snap peas and red peppers, cook while stirring continuously for 4-5 minutes. Add the tofu and a healthy pinch of salt, cook for 3-4 minutes longer. Remove the pan from the heat and strain the curry-cashew sauce over the vegetable-tofu mixture, mix thoroughly. Discard the leftover solids from the strained sauce and then season the curry-vegetable mixture with salt.
5
Fluff the rice with a fork then divide it on two plates, spoon the curry-vegetable mixture on top, then top with cashews and basil. Enjoy!