Classic Thai Green Tofu Curry With Rice

Boil a kettle

Tear your tofu into bite-sized pieces

Add the torn tofu to a large bowl with your gluten free soy sauce, cornflour and your umami seasoning

Give everything a good mix up until all the tofu is coated – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan with a pinch of salt and cook for 12-15 min or until golden and crispy

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Crush your garlic open by squashing it with the side of a knife and remove the skins

Chop your Thai basil finely, including the stalks

Add the crushed garlic and chopped Thai basil to a pestle & mortar with 1 tsp [1 1/2 tsp] [2 tsp] sugar and grind to a smooth paste

Add your Thai green curry paste and lemongrass and lime leaf paste and stir it all together – this is your fragrant Thai green curry paste

Trim, then chop your green beans in half

Dissolve your creamed coconut in 200ml [250ml] [350ml] boiled water – this is your coconut stock

Once the tofu is crispy, transfer the crispy tofu to a plate and set aside, reserving the pan

Return the reserved pan to a medium high heat, add the fragrant Thai green curry paste and cook for 1-2 min or until fragrant

Once fragrant, add the coconut stock with your sweet pea pods, chopped green beans and a pinch of salt

Cook for 4-5 min or until the veg is tender

Once tender, add the crispy tofu and give everything a good mix up – this is your classic Thai green tofu curry

Slice your red chilli[es] finely