Vegan Thai Red Curry

Ingredients

• 1 1/2 tbsp sunflower oil
• 1 medium brown onion (sliced very thinly)
• 2 cloves of garlic (minced)
• 1 x 5cm piece of ginger (about a thumb-size piece) (finely grated)
• 60 g vegan Thai red curry paste (3 tbsp)
• 1 x 400g can of coconut milk (1 x 13.5 fl oz can) (full fat)
• 100 g baby corn (approx 1 cup) (cut in half lengthways)
• 1 medium red bell pepper (seeds and pith removed then sliced thinly)
• 140 g sugar snap peas (approx 2 cups)
• 1 tbsp brown sugar
• 1 lime, juice of
• A small handful of coriander/cilantro (+ more for serving)
• 280 g extra firm tofu (1 x 9oz pack) (cut into cubes)
• 2 tbsp tamari / dark soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp freshly squeezed lime juice
• 1/2 tbsp sunflower oil
• Jasmine or sticky rice
• Lime wedges
• Coriander/cilantro leaves
• 2 spring onions (finely sliced)

Instructions

1. To Make the Crispy Tofu
2. First, drain the tofu - place a double layer of kitchen paper on a baking tray. Add the cubed tofu, cover with another double layer of kitchen paper then place another baking tray over the covered tofu. Place 4 cans of beans on top of the tray and leave for 15-20 minutes.In a large bowl whisk together 2 tablespoons of tamari or soy sauce, 1 tablespoon of toasted sesame oil and 1 tablespoon of lime juice.Place the drained tofu into the tamari/soy marinade and leave for 20 minutes.Heat 1/2 a tablespoon of oil in a pan then start frying the tofu until crispy. Once all the tofu is cooked remove from the pan and keep warm.Reserve 2 tablespoons of the marinade.
3. To Make the Vegan Thai Red Curry
4. Heat 1 and a 1/2 tablespoons of oil in a large pan, add the onion and cook until translucent, about 10 minutes. Then add the garlic and ginger and cook for a minute. Now add the Thai red curry paste and stir everything together.Add the red pepper, cook for a minute then pour in the coconut milk. Add 1/2 a cup of water to the empty can, give it a little swish then slowly add that to the pan. Now stir in the lime juice, 1 tablespoon of brown sugar and the reserved marinade.Stir well and simmer for 10 minutes or until the sauce has reduced to the consistency you like.
5. Next, add the baby corn and sugar snap peas, cook for a further 3 minutes then add the crispy tofu, simmer until the tofu is hot.Finally, add the coriander add serve immediately.Serve with sticky or jasmine rice, lime wedges and a few coriander/cilantro leaves and sliced spring onions/scallions.