date:Sep 23, 2013
Ingredients
1/4 cup green curry paste
320g packet nigari tofu (extra firm), cut into 2cm cubes (see notes)
150ml light coconut milk
2 cups reduced-salt vegetable stock
2 1/2 cups water
80g dried rice vermicelli noodles
1 bunch gai lum, stalks diagonally sliced, leaves shredded (see notes)
125g packet fresh baby corn, halved lengthways
Coriander leaves, to serve
Method
1. Heat curry paste in a large wok over medium heat, stirring, for 1 to 2 minutes, or until aromatic. Add tofu. Cook, toss