Ruth’s veggie tofu thai curry

200g firm tofu, cubed

4—5 tbsp soy sauce

2 tbsp vegetable oil

Juice of 3 limes

1 red chilli finely chopped

400ml can reduced—fat coconut milk

1 courgette cut into half moons

1/2 aubergine cut into small chunks

1/2 red pepper, deseeded and chopped into

chunks

140g mushrooms, halved

140g sugar snap pea

20g pack basil, leaves picked

1 tsp brown sugar

jasmine rice or noodles, to serve

• Put the tofu in a bowl with 2 tbsp soy sauce, juice 1 lime and the chopped chilli
• Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
• Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
• Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. 
• Serve with jasmine rice or noodles