Thai red vegetable and tofu curry

A vegan red curry packed with veg and golden tofu. Warm rather than fiery, with extra chilli left for grown-ups to add.

Ingredients

• 280 g Firm tofu, pressed and cubed
• 30 ml Vegetable oil
• 40 g Thai curry paste (shrimp-free), red paste if you can find it
• 400 ml Coconut milk
• 15 ml Soy sauce
• 5 g Caster sugar
• 2 Peppers, sliced
• 150 g Broccoli, small florets
• 150 g Mushrooms, halved
• 100 g Carrots, thinly sliced
• 1 Limes, juiced
• 300 g Jasmine rice
• 10 g Fresh coriander, to serve

Method

1. Boil the rice in salted water, drain and keep covered.
2. Fry the tofu in half the oil until golden on all sides. Set aside.
3. Fry the curry paste in the rest of the oil for 2 minutes, then add the coconut milk, 100ml water, soy sauce and sugar.
4. Add the carrots and mushrooms and simmer, then add the peppers and broccoli.
5. Return the tofu to the pan with the lime juice and cook for a minute. Taste and adjust.
6. Serve over the rice with coriander.