The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 30g cashew nuts (Nuts)
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
4 tsp lemongrass purée(lemongrass, water, acidity regulator: citric acid, cornflour)
-
6 tbsp thai green curry paste(green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 4 garlic clove
- 1 unwaxed lime
- 2 carrot
- 2 pepper
- 160g baby corn
- 80g creamed coconut
-
560g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
-
200g brown rice(100% Brown Rice)
Allergens
Contains:
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 144Kcal | 670Kcal |
| 604kJ | 2804kJ | |
| Fat | 6.7g | 31g |
| of which saturates | 3.1g | 14g |
| Carbohydrates | 14g | 64g |
| of which sugars | 3.1g | 15g |
| Protein | 6.8g | 32g |
| Salt | 0.39g | 1.8g |
| Fibre | 3.2g | 15g |
Vegan
1/3 daily fibre
6 plants
Thai Green Tofu Curry with Brown Rice & Cashews
This vibrant curry is stuffed with goodness. Lime, lemongrass and Thai green spices bring fragrance to the coconutty sauce. Golden pan-fried tofu is the protein of choice. Sweet peppers, bright carrots and crunchy baby corn up the veg. Serve with brown rice to soak up all the flavour.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve, a measuring jug, a peeler & a grater
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, heat the large frying pan on medium heat. Once hot, add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
- Dissolve the creamed coconut in the jug with 400ml boiling water
Fry the tofu
- Drain the tofu and pat dry with paper towel, then cut into 2cm cubes
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden. Season with salt and pepper. Remove from the pan and set aside
Finish the prep
- Halve the baby corn widthways. Thinly slice the peppers. Slice the carrots into 1cm thick half-moons (peel optional). Finely chop or grate the garlic. Zest and halve the lime
- Reheat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pepper and carrot and cook for 3-4 mins, until softening. Season with salt and pepper
Simmer the curry
- Add the Thai curry paste, lemongrass puree, lime zest and garlic to the veg and cook for 2 mins
- Stir in the coconut mixture, tamari and baby corn. Simmer for 4-5 mins, until the veg is tender. Add a splash of water if it becomes too dry
- Stir the tofu and the juice of half the lime into the curry and season to taste
Plate up
- Serve the tofu curry and rice into bowls. Sprinkle with the toasted cashews and serve with the remaining lime, cut into wedges
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