Heat the oil in a wok or large, deep frying pan, preferably non-stick. Add the onion and stir over a medium heat for 7-8 minutes until softened. Stir in the curry paste and cook for a few more seconds.
Add the baby corn and stir to coat in the curry paste. Gradually add the stock, soy sauce and coconut milk. Bring to a gentle simmer and cook for 1 minute. Carefully stir in the remaining vegetables and tofu cubes. Bring back to simmering point, then cover and cook for 5-6 minutes until the vegetables are just tender.
Add the noodles to the vegetable mixture and cook, stirring, for a further minute. Stir in the chopped coriander and serve straight away.
Cook's tip: Thai red curry paste often includes shrimp so this dish is not suitable for strict vegetarians.
Variation: This dish would also work well made with 2 large chicken breasts, cut into 2.5 cm cubes, instead of tofu. Lightly brown the chicken with the onion in a mixture of sesame and vegetable oils.
Per serving: 22 g protein, 14.5 g fat of which 2.5 g saturates, 31 g carbohydrate, 5 g fibre, 359 Calories