Directions

To Cook

1. Heat up frying pan with 1 tbsp of oil and slightly pan fry the firm tofu cubes on all sides. Set aside.
2. In a saucepan, begin heating enough water and add in salt. Once water is boiling, toss in sweet potatoes and boil for 3 mins. Then add in cauliflower and boil for 2 mins. Lastly, add in the capsicum and cook for another 2 mins. Drain and keep aside.
3. Using the same frying pan, heat the remaining 1 tbsp of oil and fry the Valcom Yellow Curry Paste until bubbling.
4. Add in coconut milk and stir till well until combined. Then add in light soy sauce and brown sugar, stirring until the sugar has fully dissolved.
5. Toss in the tofu then add the blanched vegetables. Stir for 2 mins until all ingredients are completely coated with curry sauce.
6. Slice off the top of the boule and dig out the white inner section of the bread leaving about an inch surrounding inside.
7. Gently scoop the vegetable curry into the bread bowl. Garnish with cut chillies and Thai sweet basil.