Tofu Thai Yellow Curry

1. Add 2 tsp of the oil in a large saucepan and heat over a medium-high heat. Add the onion and fry until translucent. Add the curry paste and fry for a further 2 minutes, stirring frequently. Add the potatoes, coconut milk, vegetable stock, salt, fish sauce, and sugar. Reduce the heat, cover, and simmer whilst you prepare your remaining ingredients. 

2. Pat your tofu dry and slice into 2cm cubes. Heat 2 tsp of oil in a large frying pan over a medium-high heat. Add the tofu and fry until starting to turn golden on all sides. Add a couple of spoonfuls of your curry sauce and fry until the curry has evaporated. Remove from the tofu from the pan and set aside in a bowl. 

3. Wipe the pan clean and heat the remaining 2 tsp of oil over a medium-high heat. Add the baby sweetcorn and sugar snap peas and stir fry until just cooked but still a little crunchy, 3-5 minutes. Remove from the heat. 

4. Once the potatoes are cooked through add your tofu and vegetables into the curry sauce until heated through. Serve with steamed jasmine rice, fresh coriander, and a squeeze of lime.