Tofu Thai Green Curry

Preparation

1. Drain the tofu, wrap in a paper towel to remove excess water for 20 minutes, cut into 1/2 in pieces, and place in the soy sauce to marinate.
2. Bring a pan of water to a boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
3. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
4. Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chili, and garlic and carry-on cooking for another 2 minutes.
5. Pour in the coconut milk, bring to a simmer, then add the baby corn, zucchini, red pepper, green beans, and asparagus. Cook over medium heat for 4-5 minutes then add Bok choy. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped cilantro.
6. Serve sprinkled with a small amount of chopped cilantro and spring onions accompanied with Thai jasmine rice.