Thai Red Curry with Crispy Tofu

Heat the oil in a wok over a high heat and fry the tofu cubes for 4–5 minutes, turning, until golden on most sides, then remove and set aside.

Add the curry paste to the wok and stir-fry for 1 minute until fragrant.

Pour in the coconut milk and vegetable stock, stirring to combine with the paste, then bring to a simmer.

Add the courgettes and green beans and cook for 5 minutes until just tender.

Return the tofu to the wok, add the soy sauce and lime juice, and stir gently.

Scatter over the basil leaves and serve immediately over jasmine rice.