Tofu and vegetable Thai curry from The Tofu Cookbook by Becky Johnson

Ingredients

• a few sprigs fresh coriander (cilantro), including the stalks
• 10 ml/2 tsp ground coriander
• 2 kaffir lime leaves
• 2 1/2 cm/1 in piece fresh galangal, chopped
• 1 lemon grass stalk, chopped
• 2 fresh green chillies, seeded and chopped
• shredded spring onions (scallions), to garnish
• 115 g/4 oz/1½ cups shiitake or button (white) mushrooms, halved
• 175 g/6 oz green beans, halved
• 1 red (bell) pepper, seeded and chopped
• 150 ml/¼ pint/⅔ cup water
• 400 ml/14 fl oz/1⅔ cups coconut milk
• 1 onion, sliced
• 30 ml/2 tbsp vegetable oil
• 225 g/8 oz cauliflower
• 225 g/8 oz broccoli
• 5 ml/1 tsp chilli sauce
• 2 1/2 cm/1 in piece fresh root ginger, finely grated
• 45 ml/3 tbsp dark soy sauce
• 15 ml/1 tbsp sesame oil
• 175 g/6 oz firm tofu, drained and cut into bitesize cubes