2. Pat tofu dry with paper towel. Cut into 2cm cubes. Heat frypan over medium-high heat with 1 tbsp oil. Cook tofu for 3-4 minutes until browned.
3. Halve tomatoes and add to pan with green curry base. Cook for 2 minutes until fragrant. Pour in coconut milk and simmer for 10 minutes.
4. Trim and halve beans. Slice zucchini into crescents and slice capsicum. Add to curry to cook for 3-4 minutes until slightly tender. Take off heat. Stir in kaffir lime zest, 1/2 lime juice and season to taste with soy sauce.
5. Divide rice and curry among bowls. Garnish with bean shoots and chopped basil leaves. Wedge remaining lime to serve.
We used coconut oil for this dish for a more authentic flavour.
firm tofu 1 packet (400g)
cherry tomatoes 1 punnet
green curry base 3/4 jar
Coconut milk 400ml
Green beans 1/2 punnet (125g)
green capsicum 1
Kaffir lime 1
bean shoots 1/2 bag (125g)
Thai basil 1/2 packet
From your pantry:
oil (for cooking), soy sauce (or tamari)