Vegan Pad Prik King with Tofu (Thai Ginger Stir-fry with Tofu)

Adapted from MessyVeganCook.com

Ingredients
- 200 grams firm tofu
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste 
- 100 grams green or long beans 
- 2-3 teaspoons palm sugar
- 1-2 teaspoons thin Thai soy sauce (Light soy sauce)
- 2  Kaffir lime leaves (makrut lime leaves) deveined and sliced thinly
- long red chilli julienned (optional)

Instructions

Tofu

Slice the tofu into bite size rectangles.

For better texture, boil the tofu. Bring a pot of reasonably salted water to the boil, add the tofu, and simmer for 10 minutes. Then strain the tofu, lay it on a tea towel, and pat it dry. Leave for 20 minutes or so to cool properly.

Alternatively, salt the tofu. Pour boiling water over the tofu salt the tofu, and leave it for 15-20 minutes.

For the stir fry
Heat the oil in a frying pan or wok to medium heat. Add the curry paste and cook for a couple of minutes, stirring to break it up (if it's a fresh curry paste, cook it until the raw garlic and shallot smells have dissipated).

Increase temperature to medium high and add the tofu. Stir fry for a couple minutes until you see some light browning.

Add 2 tablespoons of water or stock, the beans, sugar and 1 teaspoon of the soy sauce. Stir to combine and have a taste of the sauce. Add the other teaspoon of soy sauce you flavour more salt.

Continue to cook for 2-3 more minutes. The beans should still have some crunch left in them. Serve garnished with lime leaves and chili alongside steamed jasmine rice.