Soak 3 dried red chilies for 30 mins and grind to a fine paste to make red chilli paste.

Keep the red chilli paste aside.

Heat sunflower oil in a non-stick pan.

Add ginger, garlic and green chilies.

Saute on high heat for 30 seconds.

Add the onions and cook for 2-3 minutes until translucent but still crunchy.

Add the tofu, bell peppers and other mixed vegetables and stir-fry for 3-4 minutes.

Combine light soy sauce, rice wine vinegar, corn flour, tomato ketchup, honey, water and salt in a bowl to make the curry sauce.

Add the curry sauce to the vegetables and stir to combine, until it starts to become thick.

Keep stirring as you cook on medium heat for a few minutes until you are happy with the consistency of the sauce.

Turn off the heat.

Check the salt and spices and adjust to suit your taste.

Serve the Tofu Stir Fry Curry along with a bowl of brown rice and a Beet Carrot and Apple Salad.