Tofu cauliflower curry

Crispy tofu is the ultimate tofu.

Serves 2-3

Ingredients

  • 250g Tofu

  • 200ml coconut milk (Tin)

  • 2 Tomatoes

  • 50g Tikka Masala Pasta (or Curry Powder)

  • 1 Cauliflower

  • Bunch of Spring Onions

  • 1 Onion

  • 1/2 Sweet potato (Large)

  • Vegetable stock

  • Soy sauce

Method

  1.   Marinate the tofu with 1-2 tsp of curry paste, 1-2 tsp of soy sauce and 1 tbsp of oil.

  2. Chop the cauliflower and potato into chunks. Boil a pan of water with a vegetable stock cube and add the cauliflower and potato for 8 mins.

  3. Drain the cauliflower and potato, saving 50ml of cooking water

  4. Cut the onion and tomato. Cut the whites of the spring onion in to sticks, and the greens into rings.

  5. Fry the onion for 2 mins, add the rest of the curry paste and tomatoes for 2 mins.

  6. Add the coconut milk, cooking water, cauliflower and potato. simmer for 5 mins.

  7. Fry the tofu and spring onion sticks in oil until both are crispy.

  8. Serve the curry with the crispy tofu and dress with the green spring onion rings.