Recipes

• 900g Tofu
• 4 TBSP red curry paste
• 1 can coconut milk
• 1 Litre vegetable stock
• 200g rice noodles (brown rice noodles if you can find them)
• 1 onion
• 3 garlic cloves, crushed (or 3 tsp crushed garlic)
• 1 red capsicum
• 1 bunch of asian leafy greens (e.g bok choy, Chinese broccoli, choy sum)
• extra virgin olive oil
• coriander and fresh lime to serve

1. Prep vege: dice onion, slice capsicum and greens, chop the tofu into cubes.
2. Boil the kettle, place rice noodles in a large bowl, then pour boiling water over noodles. Put aside and let sit.
3. Heat a drizzle of olive oil in a large pot over a medium heat.
4. Add onion, garlic and capsicum and stir-fry for 5 mins.
5. Add curry paste and cook for 1 min.
6. Add coconut milk, vegetable stock and bring to the boil. Once boiling turn heat down so the liquid is simmering.
7. Add Asian greens and cook for 5 mins.
8. drain the rice noodles, then add to the pot.
9. Gently stir in the tofu.

Serve with fresh lime and coriander!