1tbsp Olive Oil
2 Cloves of Garlic
1/2 Red Chilli
1tsp Lemongrass Paste
1 Inch of Fresh Ginger
Handful of Fresh Coriander
1 Tin of Coconut Milk
280g Firm Tofu
Salt & Pepper
Chop the herbs, spices and vegetables.
Add the oil to a hot pan before pouring in the chilli, garlic, ginger and onions.
Fry until golden.
Add the other vegetables to the pan and stir fry.
Spoon in the ground spices and lemongrass before adding the tin of coconut milk. Mix.
Squeeze in one of the limes and add half of the coriander, then leave to simmer.
Press the tofu to remove excess moisture. Slice into cubes and then add it to the curry. Stir gently. Simmer for a further 10 minutes.
Meanwhile, boil the rice.
Once the tofu is firm and cooked through, squeeze over the other lime, add some fresh coriander and season with salt and pepper.
Serve with the rice and enjoy!