Start by pressing your tofu – place a chopping board down on your work surface and place a double layer of kitchen roll on top. Place the block of tofu on the kitchen roll and then place another double layer of kitchen roll on top, followed by a second chopping board and then 4 tin cans to weigh it down. Leave to drain for 10 minutes, then chop into bitesized pieces. (See Note 2.)
Meanwhile place the jasmine rice in a saucepan and add 400ml (2 cups) boiling water and a pinch of salt, cover with a lid and bring to the boil, then turn down to a low simmer and cook for 8 minutes. Take the rice off the heat, but leave the lid on. Leave for a further 5 minutes or until you need it.
While the rice is cooking, heat 1 tablespoon of oil in a wok or large frying pan, then add the tofu and stir fry for 3 minutes until brown. Add the sweet potato, red pepper and sweetcorn and stir fry for a further 1 minute.
Next add the red curry paste and stir fry for 1 more minute.
Add 200ml (7oz) coconut milk and bring to the boil, cover with a lid of some sort (I used a baking tray!) and allow to simmer 7-8 minutes until the sweet potato is soft. Add extra coconut milk if you want the curry to be a bit more saucy.
Finally add the mangetouts, a pinch of salt and the lime juice and cook for one more minute.
Serve the curry with the cooked rice and a sprinkling of coriander if you fancy it.
Depending on how much sauce you like, you may only need 200-300ml (7-10oz) coconut milk for this recipe.
If you are short of time, you can skip pressing the tofu.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.