Tofu and Oyster Mushroom Coconut Curry

with Bok Choy, Peanuts, and Vermicelli

30 min

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Contains: Peanuts and Soy.

May Contain: Egg, Milk, Mustard, Seafood, Sesame, Sulphites, Tree Nuts, Wheat, and Gluten.

What We'll Send

Bird's Eye Chili
Unsalted Whole Peanuts
Cilantro
Bean Sprouts
Organic Mushroom Stock Cube
Baby Bok Choy
Lime
Vermicelli Rice Noodles
Oyster Mushrooms
Canned Coconut Milk
Red Thai Curry Paste
Garlic
Ginger
Extra Firm Tofu
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 970
Fat 47g
Protein 37g
Carbohydrates 102g

What You'll Need

Cooking Directions

0

Tip: Remember to reserve noodle water before draining in Step 4!

1

Prepare Ingredients
- Wash lime, cilantro, oyster mushrooms, baby bok choy and bird's eye chili.
- Drain tofu and pat dry with a paper towel. Cut into 1 inch cubes.
- Zest lime and cut in half.
- Pick and chop cilantro leaves. Chop leaves and stems separately.
- Trim stems from mushrooms and cut large pieces in half.
- Trim ends from bok choy and separate leaves.
- Remove stem and seeds from bird's eye chili and thinly slice.
- Wash hands with hot, soapy water.

2

Cook Aromatics
- Heat 1 tbsp. oil in a large saucepan over medium.
- Once hot, add garlic, ginger, cilantro stems and bird's eye chili to taste, and cook for 1 minute.
- Add mushrooms and half of the lime juice to saucepan.
- Cook another 4-5 minutes, until golden and tender.

3

Simmer Curry
- When mushrooms in Step 2 are cooked, stir in red curry paste and cook for 1 minute.
- Add coconut milk, tofu cubes, lime zest and remaining lime juice to saucepan and stir to combine.
- Crumble in mushroom stock cube, reduce heat to medium-low and simmer for 5 minutes.
- Add bok choy, then cover pot with a lid.
- Simmer for an additional 5-7 minutes, or until bok choy is tender.
- Season with salt to taste.

4

Cook Noodles
- Meanwhile, bring 2 litres water to a boil in a large pot.
- Once boiling, remove from heat and add rice vermicelli to pot.
- Let noodles sit in hot water for 2-3 minutes, stirring to separate until noodles are tender.
- When noodles are ready, reserve 1 cup noodle water and drain in a fine mesh sieve.
- Add noodles to saucepan along with 3/4 cup reserved water. Stir to distribute.
- Add additional reserved water by the tablespoon if you prefer a thinner broth.

5

Plate + Serve
- Distribute curry into bowls.
- Garnish with peanuts, bean sprouts and chopped cilantro leaves.
- Enjoy!

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