Make the green curry paste. Toast the spices with chopped garlic and onion for a couple of minutes to bring up the flavours. Blend with the rest of the ingredients until it reaches a smooth texture (add some water if needed).

Chop the green pepper and the aubergines to bite size and sauté with baby corn in vegan "fish" sauce until caramelized. Remove the veggies from the pan.

Add the brown sugar, the curry paste and the coconut milk to the pan. Stir well and bring it to a boil. Add the veggies and simmer until they are fork tender (for about 20 minutes). In the last 5 minutes add in the mangetout.

Cut the tofu into triangles (press first if needed). Coat it in sesame seed and bake or air fry until crispy and golden (15-20 minutes).

Prepare the rice noodles according to their instructions.

In a bowl arrange a handful of noodles and the green curry on the bottom, and top with sesame tofu triangles and fresh coriander leaves or thai basil.