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.
Red Thai tofu sizzle with zesty rice
Wok this way for an unmissable new dish! Chunks of tofu are stir-fried in our special Thai red curry paste, then teamed up with onion and pepper, pak choi and chilli. Aromatic lemongrass, ginger, tamari, a zip of lime and coriander leaves ramp up the flavour, while lime-spiked basmati rice provides the hunger-busting satisfaction.
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 140g basmati rice
- 1 unwaxed lime
- 1 handful of fresh basil
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 onion
- 1 pepper
- 1 chilli
- 1 pak choi
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 557
Protein: 33g
Carbs: 80g
Fat: 12g
Ingredients
- 2 onion
- 2 pepper
- 2 x chilli
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 280g basmati rice
- 1 unwaxed lime
- 2 pak choi
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 400g passata (tomatoes, salt, citric acid)
- 1 handful of fresh basil
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 552
Protein: 33g
Carbs: 79g
Fat: 12g
Red Thai tofu sizzle with zesty rice
Wok this way for an unmissable new dish! Chunks of tofu are stir-fried in our special Thai red curry paste, then teamed up with onion and pepper, pak choi and chilli. Aromatic lemongrass, ginger, tamari, a zip of lime and coriander leaves ramp up the flavour, while lime-spiked basmati rice provides the hunger-busting satisfaction.
Cook time:
35 mins
Cuisine:
Thai
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
- Grate the lime zest into the rice, then halve the lime.
Sizzle that tofu
- While the rice is cooking, drain the tofu, pat dry with kitchen roll and cut into roughly 2cm cubes.
- Put a large non-stick frying pan over a medium-high heat. Tip in the tofu, spritz with cooking spray and lightly season to taste with salt. Cook for 6-8 mins, turning occasionally, until golden all over.
- Add half the Thai red curry paste and cook for 1 min, then remove the tofu from the pan and set aside.
Prep & fry your veg
- Peel and finely dice the onions. Deseed the peppers and dice into 1cm squares. Finely dice the chillies (deseed for less heat).
- Spritz another large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and peppers for 5 mins.
Turn up the heat!
- Pick the basil leaves and finely chop. Trim the pak choi and cut into bite-size pieces.
- Stir the chillies (to taste), ginger & garlic paste, lemongrass purée and remaining Thai red curry paste into the pan and cook for 2 mins.
- Add the passata and tamari along with the pak choi and half the basil. Squeeze in the lime juice (to taste). Return the tofu to the pan and cook for 3 mins.
Bring it all together
- Top the rice with the Thai tofu sizzle and scatter over the remaining chopped basil to serve.