Satay Tofu & Veggie Thai Red Curry

• Meanwhile, trim green beans.
• Thinly slice red onion.
• Roughly chop capsicum. 
• Cut Malaysian tou into 2cm chunks. 

• In a small bowl, combine the vinegar and a good 
pinch of sugar and salt.
• Scrunch half of the sliced onion in your hands, then 
add it to pickling liquid. Add enough water to just 
cover onion. Set aside. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook tofu, tossing, until browned, 3-4 minutes. 
Transfer to a bowl. 

• Return frying pan to high heat with a drizzle of olive 
oil. Cook capsicum, green beans and the remaining 
onion, stirring, until softened, 4-5 minutes.
• SPICY! This is a mild paste, but use less if you’re 
sensitive to heat! Reduce heat to medium, then add 
the remaining garlic and mild Thai red curry paste
and cook until fragrant, 1-2 minutes.
• Add coconut milk, the water (for the curry), soy 
sauce, brown sugar and tofu, then simmer until 
slightly thickened, 2-3 minutes.