Thai Red Curry Crispy Tofu with Basmati Rice, Green Beans & Spinach
Thai Red Curry Crispy Tofu with Basmati Rice, Green Beans & Spinach brings Thai flavour to a plate that delivers 37g of protein for 612 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 180g tofu
- 120g basmati rice
- 80g green beans
- 80g spinach
- 30g curry paste
- 150g coconut milk
- 20g juice of ½ lime
- fresh coriander & sliced chilli
Method
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1
Prep everything first: wash and trim the green beans and spinach, then measure out the sauce ingredients.
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2
Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.
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3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
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4
Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.
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5
Meanwhile, steam or stir-fry the green beans and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: basmati rice first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.
Tap ingredients and steps to tick them off as you cook.