Thai Green Tofu Curry

INSTRUCTIONS

1. Cut 14 oz/400g firm tofu (not silken) into 1 inch/ 2.5 cm pieces. Use paper towel to absorb any excess moisture.
2. Heat a non-stick pan on medium heat. Once hot, add 1 tbsp of the olive oil, sauté gently turning for 5 minutes until golden on all sides, remove and set aside.
3. Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).
4. Once display says Hot, add the rest of the oil along with 1 onion (chopped), 3 garlic cloves (crushed), 1 inch/2.5 cm ginger (peeled and grated), and 1 handful of fresh coriander stalks. Cook for 2 minutes, stirring regularly.
5. Add 3 tbsp green curry paste, cook for another minute. Stir regularly.
6. Add 2 x 14 oz/400 ml cans coconut milk, 2 green bird's eye chilies (halved lengthways), 4 tbsp soy sauce, zest of 1 lime, 4 small potatoes (unpeeled, quartered), and 2 medium carrots (peeled and sliced lengthways). Stir then press Cancel.
7. Place the lid on the Instant Pot, set valve to seal, select Manual High Pressure (pressure cook custom high on Evo Plus) for 10 Minutes.
8. When Instant Pot beeps, Quick Release the pressure.
9. When pin drops, open the lid. Press Cancel.
10. Press Sauté as above, add 1 handful green beans (trimmed), cook for 4 minutes, then add 1 green bell pepper (sliced), cook for another 3 minutes, stirring occasionally.
11. Mix 1 1/2 tbsp cornstarch/corn flour with 1 1/2 tbsp cold water in a cup, stir in to thicken. Press Cancel.
12. Stir in reserved tofu, 2 handfuls of spinach, and 1 handful fresh coriander leaves.