Red Thai Tofu Curry

While the rice is cooking, finely chop the garlic. Roughly chop Asian greens. Thinly slice the carrot and courgette into half-moons. Cut the firm tofu (see ingredients) into 2 cm chunks.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook until browned through, 3-4 minutes. Set aside in a bowl.

SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste. Add the Asian greens, carrot and courgette to the pan and cook, tossing regularly, until just softened, 4-5 minutes. Add the garlic and mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes.

Add the coconut milk and water (for the sauce) to the pan. Bring to the boil over a high heat, then reduce the heat to medium-high and simmer until well combined, 3-4 minutes. Add the soy sauce and brown sugar to the curry. Return the tofu to the pan and stir to combine.