THAI RED TOFU CURRY ON RICE PASTA

Ingredients

1 block tofu, cut into small squares 1 x 400g can coconut milk 1 lemongrass stalks, roughly chopped 3 cups vegetable stock 1 Tbsp fish sauce 80 g brown sugar 2 fresh lime leaves 100 g mangetout, blanched 100 g baby corn 400 g tenderstem broccoli, sautéed or blanched 1 x 80 g sachet thai red curry paste 1/2 bunch coriander leaves, to garnish 100 g rice noodles

Cooking Instructions

Pat the tofu dry with paper towel and cut it into large cubes Heat 6 tablespoons of coconut milk in a wide pan until bubbly Stir in the curry paste and lemongrass and cook for about a minute, until fragrant Add the vegetable stock, fish sauce, sugar and lime leaves. Bring to a boil Add the tofu and simmer for a few minutes. Finally add the remaining coconut milk and vegetables Simmer gently for a few minutes until tender, but crisp To serve, sprinkle with coriander leaves and serve with rice noodles

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