1. Cut the tofu into 2cm chunks 1. Trim and finely slice the spring onion 1. Peel and grate the garlic and ginger 1. Make the vegetable stock 1. Twist the leaves off the coriander, save the leaves and finely chop the stalks
**Prepare the Tofu**
1. Warm 2 tbsp of coconut oil over medium heat in a high sided frying pan, add the tofu to the pan and fry for 3 minutes and constantly stir 1. Add the spring onions, coriander stalks, garlic and ginger and fry for 3 minutes 1. Transfer the tofu to a plate and set to one side
**Prepare the sauce**
1. Add the curry paste and soy sauce and stir for 1 minute 1. Add the stock, stir and simmer for 1 minute 1. Add the peas to the pan and fold into the sauce 1. Reduce the heat of the hob then add the spinach and coriander (reserving a few leaves for garnish) and fold to wilt 1. Add the contents of the pan to the food processor and blend until smooth
**Finish and serve**
1. Add the remaining 1 tbsp coconut oil to the pan and warm over medium heat Add the tofu, stir to coat and simmer for a further couple of minutes until warmed through 1. Pour the contents of the blender over the tofu and bring to a gentle simmer 1. Taste and season to perfection with salt, pepper and sugar 1. Swirl the coconut milk over the curry, sprinkle over the chili flakes, crispy onions, garnish with coriander and serve immediately with the grain of your choice (we like rice)
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###Ingredients
**Curry**
* 3 tbsp coconut oil
* 280g extra firm tofu
* 4 spring onions
* 2 cloves of garlic
* 1 inch piece of ginger
* 2 tbsp vegan Thai green curry paste
* 1 tbsp soy sauce
* 300ml vegetable stock
* 500g frozen peas
* 100g baby spinach
* 30g coriander
* salt, pepper & sugar to taste
**To Serve**
* 100ml full-fat coconut milk
* chili flakes
* crispy onions
* rice
###Instructions
**Prepare the ingredients**
1. Cut the tofu into 2cm chunks
1. Trim and finely slice the spring onion
1. Peel and grate the garlic and ginger
1. Make the vegetable stock
1. Twist the leaves off the coriander, save the leaves and finely chop the stalks
**Prepare the Tofu**
1. Warm 2 tbsp of coconut oil over medium heat in a high sided frying pan, add the tofu to the pan and fry for 3 minutes and constantly stir
1. Add the spring onions, coriander stalks, garlic and ginger and fry for 3 minutes
1. Transfer the tofu to a plate and set to one side
**Prepare the sauce**
1. Add the curry paste and soy sauce and stir for 1 minute
1. Add the stock, stir and simmer for 1 minute
1. Add the peas to the pan and fold into the sauce
1. Reduce the heat of the hob then add the spinach and coriander (reserving a few leaves for garnish) and fold to wilt
1. Add the contents of the pan to the food processor and blend until smooth
**Finish and serve**
1. Add the remaining 1 tbsp coconut oil to the pan and warm over medium heat Add the tofu, stir to coat and simmer for a further couple of minutes until warmed through
1. Pour the contents of the blender over the tofu and bring to a gentle simmer
1. Taste and season to perfection with salt, pepper and sugar
1. Swirl the coconut milk over the curry, sprinkle over the chili flakes, crispy onions, garnish with coriander and serve immediately with the grain of your choice (we like rice)
[Source](https://www.bosh.tv/recipes/garden-pea-curry)
This sub is like 90% vegan posts lol