Start by preparing the tofu. Lay a double layer of kitchen paper on a baking tray, spread the cubed tofu evenly on the baking tray, cover with another double layer of kitchen paper then place a slightly smaller baking tray on top. Place two 400g cans of beans or a heavy saucepan on top of the top tray and leave to drain for 30 minutes.
Make the marinade for the tofu, add the oils, salt, honey, soy sauce and lemon juice to a large mixing bowl, big enough to contain the tofu. Whisk all the ingredients together.
Pre heat the oven to 180 degrees C, I use a fan assisted, electric oven, please adjust according to your own oven.
Remove the tofu from the trays transfer to the marinade bowl. Leave to marinate for 10 minutes, turning the tofu half way through. Prep your veg while the tofu is marinating.
Line a baking tray with parchment paper and place the tofu on the baking tray, pour the leftover marinade over the tofu and bake in the oven for 20 minutes, turning the cubes over half way through cooking. I also turn the tray around to ensure even cooking. The tofu is done when the edges are crispy and the cubes are a rich golden colour
While the tofu is cooking make the curry. Heat the coconut oil in a large sauté pan, add the onion and cook for 5 minutes. Then add the garlic and ginger, cook for one minute. Add the curry paste, stir well then cook for a minute or two. Pour in the coconut milk and bring to a slow boil, turn down the heat. Add the red pepper and green beans and cook for about 5 minutes.
Now add the fish sauce if using and the sugar, leave to cook for a few minutes. Then add the courgettes and cook until they are slightly tender.
When the tofu is nice and crispy remove it from the oven and place on kitchen paper to remove any excess oil. Then add it to the curry.
Serve immediately on Jasmine or brown rice with lime wedges, coriander leaves, coconut flakes and chilli slices.