Tofu Curry

Drain the firm tofu (14 oz) and pat dry with a tea towel to remove excess moisture. Cut into bite sized cubes. Add the cornflour / cornstarch (1 tbsp) to a small bowl along with [salt and pepper]. Gently toss the [firm tofu] in the bowl to coat. Start 3m timer

Heat oil (1 tbsp) in a frying pan over a medium/high heat and fry the [firm tofu] until golden on all sides, about 5 minutes, turning halfway through. The [cornflour / cornstarch] absorbs moisture and gets the [firm tofu] nice and crispy. Set aside. Start 5m timer

Heat the remaining oil (1 tbsp) in the pan over a medium heat. Add the onion (1) and cook for 5 minutes or until soft but not browned. Start 5m timer

Add the garlic (2 cloves), ground cumin (2 tsp), garam masala (2 tsp), ground turmeric (1 tsp) and cayenne (0.5 tsp) and cook for a further 1 minute, stirring. Start 1m timer

Stir in the chopped tomatoes (15 oz) and water (0.5 cup), bring to the boil and simmer for 5 minutes. Taste and season with [salt and pepper], and add more [cayenne] if you want it hotter. Start 5m timer

Stir in the spinach (2 handfuls) to wilt, then gently stir in the fried [firm tofu] (or to keep the [firm tofu] really crispy, just set it on the top). Serve with rice, naan etc..