Thai Green Curry with Tofu

Ingredients

• 1 tbsp neutral oil (15 ml)
• 3 tbsp vegan green curry paste (45 g)
• 400 ml coconut milk
• 250 ml vegetable stock
• 600 g firm tofu, cut into 2 cm cubes
• 200 g frozen shelled edamame beans
• 100 g green beans, trimmed and halved
• 1 red pepper (about 160 g), sliced
• 1 courgette (about 200 g), halved lengthways and sliced
• 1 tbsp soy sauce (15 ml)
• 2 tsp soft brown sugar (9 g)
• 1 lime (about 30 ml), juiced
• 1 handful of Thai basil or coriander leaves (about 10 g)