Ingredients

Cauldron Organic Tofu 396g
2 tbsp light soy sauce
125g green beans, trimmed
1 bunch fresh asparagus, trimmed
1-2 tbsp vegetable oil
2 tbsp green Thai curry paste
2 shallots, finely chopped
1 green chilli, deseeded and finely chopped
3 garlic cloves, crushed
1 × 400ml coconut milk
125g baby corn
½ courgette, cut into thin slices
1 red pepper, trimmed and cut into thin strips
125g pak choi
Juice of 1 lime
1 tbsp chopped coriander, plus extra for garnish
2 spring onions, trimmed and cut into thin slices

Method

  1. Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
  2. Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
  3. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
  4. Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
  5. Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
  6. Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine rice.

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