• If you are frying the tofu, heat the oil in a small frying pan and lightly fry the tofu for about 2-3 minutes, on medium heat, until golden brown, and drain on kitchen paper, until needed. This is just to add crunch and deepen the flavour. You could skip this stage and add the tofu as is.
  125 ml vegetable oil, 100 g tofu
• Heat the oil in a large saucepan on medium high heat and sauté the onions for 2 minutes.
  1 medium onion, 2 Tbsp vegetable oil
• Add the garlic, chillies and lemongrass and fry for just 30 seconds.
  1 small clove garlic, 2 lemongrass stalks, ½ a red chilli
• Add the turmeric and cook for another 30 seconds.
  1 tsp ground turmeric
• Add the aubergines and carrots and coat them well.
  1 medium aubergine, 1 medium carrot
• Add the water and coconut milk, bring to a gentle boil, then lower the heat and simmer, giving everything a good mix but with a light touch. Cook for about 10 minutes. Remember, never cook coconut milk on high heat, and never cover the saucepan when cooking with coconut milk.
  350 ml water, 250 ml coconut milk
• Now add the rest of the vegetables, the soy sauce, salt and lime leaves (if using), and stir thoroughly. Cook for 2 minutes.
  2 handfuls white cabbage, 2 Tbsp light soy sauce, 1 tsp salt, 4 lime leaves, handful French beans
• Add the tofu, cook for a minute to let it heat through, check the seasoning, add more salt or soy sauce if necessary.
• Garnish with some coriander leaves (cilantro) and serve, as suggested.
  1 small handful fresh coriander leaves (cilantro)

Original Recipe

• Pound or grind all your paste ingredients. Set aside.
  2 medium onions, 1 tsp ground turmeric, 5 dried chillies, 2 heaped Tbsp dried shrimp, 1 Tbsp shrimp paste, 2 stalks lemongrass, 2.5 cm galangal
• Fry your tofu pieces in the ½ cup of oil as above, if you want fried tofu.
  100 g tofu, 125 ml vegetable oil
• Heat the oil in a large saucepan on medium high heat and sauté the paste for 2 minutes until fragrant.
  2 Tbsp vegetable oil
• Add the aubergines and carrots, stir to coat.
  1 medium aubergine, 1 large carrot
• Add the soy and fish sauces, stir.
  1 Tbsp light soy sauce, 1 tsp fish sauce
• Add the water and bring to a boil, as soon as that happens, add the coconut milk, lower the heat slightly and bring to a gentle simmer, giving everything a good mix but with a light touch. Leave to cook, uncovered, for 10 minutes.
  350 ml water, 250 ml coconut milk
• Add the rest of the vegetables and lime leaves, if using, and cook for 2 minutes.
  2 handfuls white cabbage, 1 handful French beans, 4 lime leaves
• Add the tofu now, stir, let them heat through, check seasoning, add salt if necessary and serve as discussed.
  1 small handful coriander leaves (cilantro)