Serve with brown jasmine rice or fresh coriander and lime for an additional kick of flavour.
Inspired by this recipe? Then we think you’ll love ‘Aideen's Tomato, Vegetable and Butter Bean Stew’ recipe.
1
To press the tofu, place it on a tea towel and place a weight (such as a plate), on top. Leave it to sit for 30 minutes.
2
In a large shallow pan, fry garlic, ginger, onion and chilli over medium high heat until onions are slightly translucent.
3
Add in the tofu and pan fry until browned (around 3-5 minutes).
4
Add in the curry paste and fry for another 2 minutes (or until fragrant).
5
Add in the coconut milk and vegetable stock. Stir to dissolve the curry paste and allow the curry to come to a simmer.
6
Add in the mango pureé, soy sauce and lime juice. Add in the bell peppers and broccoli. Then, turn the heat down to a medium and simmer for 12-15 minutes.
7
Taste and adjust seasoning by adding in more coconut aminos/soy sauce, lime juice, chilli and salt.
8
Serve with brown rice and top with coriander, chopped spring onion tops and lime wedges.
