Crispy Tofu and Vegetable Green Curry

A plant-based curry with crispy tofu pieces, tender vegetables and a fragrant coconut sauce.

SHOPPING LIST

• firm tofu400g
• green curry paste3 tbsp
• coconut milk400ml
• green beans200g
• baby corn150g
• basil10g
• jasmine rice300g
• vegetable oil2 tbsp
• lime1

METHOD

1. 1Press the tofu dry with kitchen paper, then cut into 2cm cubes.
2. 2Heat oil in a non-stick pan and fry the tofu cubes until golden and crisp on all sides, then set aside.
3. 3Cook the jasmine rice according to packet instructions.
4. 4In a large pan, warm the curry paste for 1 minute until fragrant.
5. 5Pour in the coconut milk and bring to a gentle simmer.
6. 6Add the trimmed green beans and baby corn, and cook for 5 minutes until just tender.
7. 7Stir in the crispy tofu and heat through for 2 minutes.
8. 8Squeeze in lime juice and scatter with basil leaves before serving over the rice.

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