Thai red tofu curry on rice pasta

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Ingredients

1 block tofu (about 400g)
1 x 400 g can coconut milk
1 stalk lemongrass, cut into 2cm pieces and bruised
1 cup vegetable stock
2 T fish sauce
2 T soft brown or palm sugar
2 fresh or dried Thai lime leaves, crumbled
About 100g mangetout, trimmed
About 100g baby corn
About 100g sprigs tenderstem broccoli
1 - 3 t red curry paste
For serving
A handful of fresh coriander leaves, for garnishing
Freshly cooked broad rice noodles

Cooking Instructions

Pat the tofu dry with paper towel and cut it into large cubes.
Heat 6 tablespoons of coconut milk in a wide pan until bubbly.
Stir in the curry paste and lemongrass and cook for about a minute, until fragrant.
Add the vegetable stock, fish sauce, sugar and lime leaves. Bring to a boil.
Add the tofu and simmer for a few minutes. Finally add the remaining coconut milk and vegetables.
Simmer gently for a few minutes until tender, but crisp. To serve, sprinkle with coriander leaves and serve with rice noodles.