*Bird eye red chillies are very spicy. Tailor the amount used to your taste preference, and omit if you don’t want a spicy curry.

**You can use 1 tablespoon of lemongrass from a jar in the paste if you don’t have fresh lemongrass. For the curry, use dried lemongrass if you don’t have fresh.

For the tofu:

Preheat the oven to gas mark 6 (200c) and line a baking tray with greaseproof paper.


Mix the miso paste and the soy sauce in a bowl. In another bowl, combine the hemp seeds and desiccated coconut.


Brush each piece of tofu with the miso paste and soy sauce mixture, then coat each side in the hemp seeds and desiccated coconut by dipping in the bowl. Place on the tray and bake for 20 minutes. Flip each piece of tofu halfway through.

For the curry:

Put all the paste ingredients into a blender and blitz until smooth. Alternatively use a shop bought Thai red curry paste and skip this step, but make sure to check the paste is vegan.


Place a large wok over a medium-high heat, and put 1 tbsp of oil and the full amount of the red curry paste in the wok. Alternatively use 5 tbsp of shop bought curry paste.


Fry until fragrant then add the stick of lemongrass and the kaffir lime leaves. Next pour in the hemp milk and stir well, then add in the soy sauce and sugar, then bring to the boil.


Pop in the baby corn and sugar snap peas, then reduce to a simmer and cook for 5-6 minutes, uncovered.


Remove the hemp crusted tofu from the oven. Serve the curry in deep bowls and place the hemp crusted tofu on top. Enjoy with jasmine rice for an evening meal, or without as a lighter meal. Also goes well with noodles!