I'm not going to give you my whole life story about this recipe or some story about a balmy summer evening blah blah blogger things blah. This is just a super easy recipe that I make probably once a week because it's tasty and easy. 

Enjoy x

Ingredients

Olive oil
Firm tofu, cubed
Red curry paste - my absolute fave is Maesri (pictured)
Coconut milk 400ml 
Sweet potato, diced 
Baby corns
Snow peas 
Vermicelli 

Method
In a frypan add enough olive oil to cover the base and fry the tofu on a medium heat for a few minutes on each side to get it crispy-ish (doesn't have to cook through) then remove from the pan onto a plate with paper towel
Add a little more oil if you need and add the whole tin of curry paste, followed by the coconut milk, stirring for a minute then throw in the sweet potato and simmer for 15-20 minutes covered
Add the baby corns and tofu back in and cook for another 5-10 minutes 
While thats cooking, prepare the vermicelli as per packet instructions 
Turn the heat off the red curry and add the snow peas (doing it right at the end keeps them nice and crispy)
Serve some vermicelli into a bowl and add the curry on top and enjoy

Notes:
If you want your curry a but more soupy, use some vegetable stock to water it down a little
If you want to add a different protein source, chickpeas, chicken or seafood can be subbed in for the tofu 
I use either Woolworths or Coles brand small pack tofu  (~300g)
I use the Maesri brand of curry paste (pictured) for red, green and masaman curries - it's sooooo good - the green curry is the hottest thing I've ever eaten in my life though so just be warned, and Woolworths and some IGA's are the only place I can find this brand just FYI x 

I don’t even think there is enough words in the english language to express the love and obsession I have for salads. A salad that’s full of healthy, fresh ingredients, that not only satisfies the tastebuds but fills you up and gives you energy - SIGN ME UP!

I’ve always felt a little weird about sharing my salad ‘recipes’ though; I think my brain doesn’t agree its a recipe because it’s so simple and just random things thrown in a bowl together, but now that I say that out loud, I see that I was being silly because these salad recipes are too good not to share.

I have a few go to salads lately, including this super easy, super tasty asian inspired crispy tofu and pickled ginger salad. I’ve become obsessed with the convenience of pre-shredded/julienned (matchsticks) vegetables because they make salads like these so easy to make. If you’re not a fan of pre-packeted vegetables (which I totally understand) but you want to have the convenience of being able to whip up a salad like this in no time, I recommend prepping a large amount of whatever vegetables you want at that start of the week so you’ve got them ready to go in the fridge every time you make a new salad - aka, everyday, sometimes twice a day in my house.

There is something so fun about rolling up delicious, healthy ingredients to make a flavour packed roll. I have a real obsession with rice paper rolls, but one day I thought to myself ‘what else can I use instead of rice paper?’. This thought combined with an old favourite of mine – ginger chicken mince – made this creation.

I have always loved miso soup but only recently started cooking with miso paste in different ways. One of the first things I tried was a miso glazed chicken which was super delicious. The second was a miso flavoured ramen, also delish. As amazing as these were on their own, joining these two creations together was pure tasty genius. You can thank me later.

Ramen is one of my favorite dishes but I had never tried to make it because I thought it would be really hard. Oh how I was wrong! This dish was so easy to make and the flavors were all spot on. I used my cast iron pot and the oven to slow cook this, however, you can use a slow cooker if you have one – simply cook on low for the required time.

This creation was a last-minute idea my partner and I had one night when we got chicken thighs out of the freezer for dinner with no idea of what to actually make. We absolutely love Asian cuisine so we got a bit creative with this one and basically just threw together all our favorite flavors and (in my opinion) struck absolute gold!