Directions

To Make

1. Slice tofu into 5mm thick rectangular pieces. Cut snake beans into 5cm batons.
2. Heat up 1-2 tbsp of oil and pan fry tofu slices until golden on both sides. Set aside.
3. Add another 1-2 tbsp of oil and sear the snake beans until blistered. Set aside.
4. In a wok, heat up 1 tbsp of oil and fry the red curry paste for 30 secs.
5. Toss in tofu and snake beans, along with palm sugar and soy sauce. Stir until well coated with curry paste.
6. Dish up and garnish with kaffir lime leaf and chillies.