Mild Thai Red Tofu Curry & Brown Rice

• While the rice is cooking, cut zucchini into half-moons. • Roughly chop Asian greens. • Cut Malaysian tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.

• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and garlic paste, cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, brown sugar, Asian greens and a splash of water and stir to combine.

• Reduce heat to low and simmer until the tofu is cooked through and the veggies are tender, 3-4 minutes. Add a dash more water if the curry looks dry!