Tofu Mango Coconut Curry

• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 2 small onions 
• 1 jar Tofu pressed dry and cubed
• 4–5 tablespoons Thai Red Curry Paste
• 1 can of Biona Organic Coconut Milk
• 175-225ml DINE with Atkins & Potts vegetable stock
• 1 large mango
• 3 tablespoons Kikkoma Soy Sauce
• 1 lime, juiced
• ½ teaspoon chilli flakes
• 1 red bell pepper, chopped 
• 1 green bell pepper, chopped 
• 1 small broccoli head, cut into florets
• Jasmine Rice
• Fresh coriander 
• Spring onion tops
• Lime wedges

Method

• To press the tofu, place it on a tea towel and place a weight (such as a plate), on top. Leave it to sit for 30 minutes.
• In a large shallow pan, fry garlic, ginger, onion and chilli over medium high heat until onions are slightly translucent. 
• Add in the tofu and pan fry until browned (around 3-5 minutes). 
• Add in the curry paste and fry for another 2 minutes (or until fragrant).
• Add in the coconut milk and vegetable stock. Stir to dissolve the curry paste and allow the curry to come to a simmer. 
• Add in the mango pureé, soy sauce and lime juice. Add in the bell peppers and broccoli. Then, turn the heat down to a medium and simmer for 12-15 minutes.
• Taste and adjust seasoning by adding in more coconut aminos/soy sauce, lime juice, chilli and salt.
• Serve with Jasmine rice and top with coriander, chopped spring onion tops and lime wedges.