Brimming with flavour from coconut, fresh ginger and lime, this vegan tofu dish takes curry to the next level!
To drain off excess liquid from the tofu, wrap it in kitchen paper and place it between 2 plates. Put a weight on top and leave for 15-30 minutes.
Place the kaffir lime leaves, ginger, garlic, coriander, chilli, onion and lime zest into a small food processor and blend into a rough paste.
Add the desiccated coconut and half the oil and blend again until smooth
Heat the remaining oil in a pan, add the paste and cook until fragrant (about 1 min), add the coconut milk and tofu and bring to the boil, reduce the heat and simmer for 4 minutes until thickened.
Add the sprouts and beans / mange tout and cook for 3-4 minutes, add the courgette and cook for another 3-4 minutes until vegetables are tender. Stir in the lime juice.