Malaysian Tofu Laksa

You will need:

• 3 teaspoons sesame oil
• 300 g block firm tofu, cut into 2-3 cm cubes
• ¼ cup vegan red curry paste*
• 2 teaspoons ginger, grated
• 400 ml light coconut milk
• 3 cups vegetable stock
• 1 teaspoon soy sauce
• 3 teaspoons brown sugar
• 1 cup snow peas, sliced
• 1 bunch pak choy or bok choy sliced lengthwise
• 150 g vermicelli noodles

• 1 lime, cut into wedges
• ¼ cup fried shallots or roasted peanuts
• 1 cup coriander leaves
• 1 red chilli, deseeded and finely sliced
• 1 cup bean shoots (optional)