Wrap your tofu in paper towel, place between two large plates and place a moderately heavy object on top (a few cans of beans, a pan, a large book etc.) Depending on how much time you have, leaving it to drain for 5-30 minutes is recommended. The more water we extract, the more flavour the tofu will be able to absorb!
Cut your tofu into even portions to allow for even cooking time.
Combine the sweet chilli sauce, coconut milk, soy sauce, chilli flakes and lime in a bowl to make the marinade.
Marinate your tofu in a bowl or container for a minimum of 30 minutes (I find over night is best!)
Heat the oil in a large frypan or wok. Add the marinated tofu with extra sauce and cook until golden. Remove from wok and put it aside on a plate.
Next, add the carrots and capsicum to the wok and sauté for 2-3 minutes. Then add the snow peas and and toss for a further 2 minutes.
Add tofu back in to wok and mix with vegetables. Serve with steamed brown rice.