Put the tofu in a bowl. Drizzle the tofu with the soy sauce and allow to soak in.
Transfer to a lightly greased baking sheet and bake for 15-20 until firm but not hard. Don't skip this stage - it makes the tofu flavourful and firm, so that it won't break down in your curry.
Meanwhile, heat the oil in a large frying pan or wok until it’s smoking hot, then add the courgette, bok choi, sweetcorn, sugar snap peas, red pepper and bamboo shoots. Stir fry for 2-3 minutes until start to just soften
Add the green curry paste, yogurt and coconut milk and stir through. Warm but don't allow to boil as this could cause the sauce to split.
When the tofu has baked, add and stir through.
Add the lime juice, taste and season with salt and pepper, if necessary.
Serve to bowls, garnished with the cashew nuts and sliced chillies.
As soon as the curry is cool, place any leftovers in an airtight container and store in the fridge, where it should keep for a couple of days. When reheating, do so gently over a low heat so as to avoid splitting the sauce.