1. Sauté the curry paste in a saucepan over medium-high heat for 2-3 minutes, stirring constantly. Add coconut milk and the broth and bring to a boil over medium heat. Season with lime juice and no-fish sauce, add Matcha and stir.
2. Season or marinate the tofu. Cut the mushrooms. Clean, wash and cut sugar snaps and pak choi into pieces. Heat oil in a large skillet or wok. Fry the tofu on all sides over medium heat for about 5 minutes.
3. Add vegetables and sauté for another 5 minutes. Bring the curry sauce to a boil, add the tofu and mix.
4. Wash the coriander and pluck off the leaves. Rinse the lime in hot water and cut into wedges. Serve the curry in bowls, sprinkle with coriander and pepper and garnish with lime wedges.
OPTION FOR THE TOFU MARINADE:
1 tbsp peanut butter
3 tbsp tamari sauce
3 tbsp sesame oil
2 tbsp maple syrup
1 clove of garlic
2 tbsp water
First blend the ingredients for the tofu marinade in a blender into a smooth sauce.
Cut the tofu into bite-sized cubes and let them soak in the marinade on all sides for about 15 minutes.