Preheat a large frying pan/wok on a high heat. Stir fry the curry paste in 4 tablespoons of stock, stirring continuously until combined. Add the sliced onion and stir to coat, then add the carrots and snow peas and cook for 1 minute. Add the remaining vegetable stock and tofu. Combine the tamari and molasses in a small bowl, then add to the pan, once combined add the milk substitute and lime juice. Serve the curry warm over brown rice, garnish with sliced spring onions and fresh coriander.