Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.

Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.

Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.

Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.

Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.

Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice.