Either air fry or pan fry the tofu, until golden and crispy. Optional step.
Add a splash of oil to a wok, then add in Thai green curry paste. Stir until fragrant. Then add ginger and garlic.
Pout in coconut cream, then add lemongrass and kefir lime leaves.
Pour in the coconut milk and simmer for 5 minutes.
Pop in all of the vegetables, tofu, sugar and soy sauce. Then stir well and simmer for another 5 minutes. Remove the lemongrass, then serve with Jasmine rice.