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Add the silken tofu, garlic and ginger to a blender, then blend until smooth and creamy.
In a large oven dish, add red curry paste, soy sauce, brown sugar, stock and the blended silken tofu mix. Whisk until smooth and creamy. Note: it may look curdled at first, but it will come together if you whisk for a little longer.
Pop in the gyoza so they’re all pretty much submerged in the broth.
Bake at 190°C for around 20–25 minutes, until the broth thickens slightly and the gyoza are fully cooked through.
Top with sliced spring onions, sesame seeds, fresh coriander and crispy chilli oil before serving.