Vegan Tofu Thai Green Curry

Remove the Authentic Tofu block from the pack and press as per pack instructions for 20 minutes to remove excess moisture. Slice into one inch cubes approximately one centimetre thick.

Heat a drizzle of sesame oil in a large non-stick frying pan or wok. Fry the tofu cubes for 3 minutes on each side or until golden brown. Remove and set to one side. Add the Thai green curry paste and cook for 1 minute. 

Add the garlic, carrot, baby corn, okra, mange tout, green beans and red pepper. Stir fry for 3 minutes over a high heat. 

Mix the cornflour with one tablespoon of water in a small ramekin. Add the coconut milk and stock to the pan along with the cornflour mix and lime leaves. Cover and simmer for 2 minutes. 

Add the pak choi and tofu into the pan. Toss lightly to combine. Cover and simmer for 2 minutes (add a slash of water to loosen the sauces if needed). 

Spoon into warmed serving bowls. Garnish with Thai basil leaves, coriander leaves, red chilli, chopped peanuts, coconut shards and lime wedges.