Peanut Satay Sweet Potato with Crispy Tofu

Preheat oven to 200°C. Pierce the potatoes (4 sweet) with a fork and place on a baking tray lined with baking paper. Drizzle with olive oil (2 tbsp) and season with [salt], rubbing it into the skins. Roast for 40-45 minutes until soft and tender. Start 45m timer

Cut the firm tofu (250 g) into 1cm cubes. Juice the lime (1). Peel the courgette (1) into ribbons.

Heat a large frying pan over medium heat with vegetable oil (2 tbsp). Add the [firm tofu] and fry, turning regularly until golden brown on all sides.

In a small bowl, mix half the [lime juice], maple syrup (0.5 tbsp), soy sauce (1.5 tbsp), curry powder (1 tbsp), and peanut butter (3 tbsp). Whisk in the can of coconut milk (400 ml), then pour into the pan with the cooked tofu. Bring to a simmer and reduce for 5 minutes to thicken. Start 5m timer

Place the [courgette] ribbons in a bowl with a pinch of [salt] and the remaining [lime juice], gently toss to soften. Divide the [sweet potatoes] between two plates and slice them open. Top with the satay tofu, roasted peanuts (2 tbsp), and chilli oil (2 tbsp). Serve immediately.