Curried Coconut Tofu

1 can Coconut milk
1/4 cup Soy Sauce
1/2 tsp Brown Sugar
1-1/2 tsp Curry Powder
1 tsp freshly grated Ginger
2 tsp Chile Paste
14oz firm Tofu, cut into 1-inch cubes
1 red bell pepper sliced
1 can baby corn
4oz Mushrooms, chopped
1 tbsp freshly chopped Basil
2 green onions, chopped
Salt to taste

Instructions

1. Place the a coconut milk, 3 tablespoons of the soy sauce, brown sugar, curry powder, ginger, and chili paste in a large frying pan and bring to the boil over a medium heat, stirring to mix well.

2. Add the tofu, red pepper, baby corn, mushrooms, and finely chopped green onions, mix well and cook for 5 minutes, stirring occasionally.

3. Add the basil and remaining soy sauce and salt, and continue to cook for a further 5 minutes, or until the vegetables are tender-crisp. Serve immediately with brown rice.