Thai Tofu Bowl

Peel and finely chop the shallot (1 large). Heat the vegetable oil (1 tbsp) in a saucepan over medium heat. Once hot, add the shallot (1 large), garlic puree (3 tsp) and ginger paste (3 tsp). Gently cook for 4-5 minutes until soft and fragrant.

Add the red curry paste (3 tbsp) and fry for 1 minute, before adding the coconut milk (400 g). Bring to a simmer and cook for about 10 minutes whilst you prepare the tofu and vegetables.

Cut the firm tofu (1 block) into bite-size pieces. Heat the vegetable oil (1 tbsp) in a large frying pan over medium-high heat. Once hot, fry the firm tofu (1 block) for 8-10 minutes, turning until each side is golden brown and crispy. Remove from heat and keep warm.

Cut the broccoli (0.5 head) into florets. Steam the broccoli (0.5 head), mangetout (200 g) and frozen peas (100 g) in a steamer basket set over a pot with 1-2 inches of water, covered, for about 3 minutes until cooked through. Alternatively, blanch the vegetables.

Heat the microwave rice (1 bag) in the microwave. Arrange microwave rice (1 bag), steamed vegetables, and crispy tofu in a bowl. Pour the creamy curry sauce over everything. Garnish with [crushed peanuts] and fresh coriander (1 handful) before serving.