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Blend the silken tofu until smooth.
Add a splash of oil to a large sauté pan or wok over medium-high heat. Pop the curry paste in for a minute until fragrant.
Stir in the blended silken tofu, then pour in the butter beans, along with the aquafaba from the tin/jar. Add a little splash of water to your blender and swill it around to get any leftover silken tofu out and add that to the pan too.
Add the soy sauce, sugar and MSG, stir and then add the veg. Pop the lid on and gently simmer for 10 minutes until the veg is tender.
Stir in the fresh coriander and serve with rice.