[Underutilised Project] NZ Sweet Soy Tofu & Thai Red Curry

Meanwhile, roughly chop Asian greens, cherry tomatoes and brown onion. Trim green beans and slice into thirds. Pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 1cm cubes. In a medium bowl, combine tofu, sweet soy seasoning (see ingredients), the plain flour, a pinch of salt and pepper, then gently toss until well coated.

In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. Transfer to a bowl and cover to keep warm.

Wipe out, then return frying pan to medium-high heat with a drizzle of olive oil. Add green beans and onion and cook until tender, 3-4 minutes. Add cherry tomatoes and Asian greens and cook until wilted, 1-2 minutes. Spicy! You may find the curry paste hot! Add less if you're sensitive to heat. Add mild red Thai curry paste (see ingredients) and remaining garlic and cook, until fragrant, 1-2 minutes

Reduce the heat to medium, add coconut milk, brown sugar, vegetable stock powder, soy sauce and the water (for the curry). Stir to combine and simmer until slightly thickened, 2-3 minutes. Season to taste.