Thai Peanut Curry with Marinated Tofu

1. In a bowl, combine half of the soy sauce, brown sugar, lime juice, and half of the garlic. Add the tofu cubes and gently toss to coat. Let marinate for at least 15 minutes, stirring occasionally.
2. Heat a pan over medium heat. Add the tofu and cook for about 5-10 minutes, turning occasionally, until all sides are golden brown. Remove from heat and set aside.
3. In a large pan, heat the oil over medium heat. Add the onion, remaining garlic, curry paste and ginger. Cook for a few minutes until fragrant. Add the capsicum, carrot, and zucchini, cooking until slightly softened.
4. Pour in the coconut milk, peanut butter, and the remaining soy sauce. Stir until the peanut butter is completely integrated into the sauce.
5. Add salt to taste. Let the curry simmer for about 10 minutes, or until the vegetables are tender and the sauce has thickened slightly.
6. At the same time cook the noodles according to packet instructions.
7. Add the cooked tofu to the pan, stirring gently to combine. Cook for another 2-3 minutes to ensure the tofu is heated through.
8. Divide the noodles between bowls, top with curry, tuck in a lime wedge for squeezing and sprinkle with chopped peanuts and coriander.

Adjust the thickness of the curry with stock or water if needed. The peanut butter helps to create a lovely thick consistency so you may want to thin this out a little.