First, prepare your tofu. After draining off any water
in the packet, place a plate on top of the block of tofu
and press down on it for 30 seconds, then blot with
kitchen paper to remove as much water as you can.
Cut into chunky cubes, about 2–3cm, place in a bowl
and add the all-purpose seasoning, curry powder,
ginger and olive oil. Cover and set aside to marinate.
Heat 4 tablespoons of the oil in a large frying pan
or wok over a medium heat. Add the onions, spring
onions, cabbage, carrot and bell peppers and cook
down for 5–7 minutes until softened, then add the
garlic and ginger and stir well. Remove everything
from the pan and set aside.
Add the remaining 1 tablespoon of oil to the pan
and heat. Add the marinated tofu and fry for a few
minutes on each side until golden brown. Add the
coconut milk and water and stir well. In a small bowl,
mix together the cornflour and curry powder, add
a likkle water to make a smooth paste, then add to
the pan. Mix together and simmer for 5–7 minutes,
to thicken. Stir the veggies back in and simmer for
5 minutes to heat through.