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For the tofu

For the sauce

To serve

Nutrition: per serving

  • kcal475
  • fat25g
  • saturates22g
  • carbs19g
  • sugars8g
  • fibre5g
  • protein18g
  • salt0.31g

Method

  • step 1

    Cut the tofu in half. Wrap each half in a clean tea towel. Stack something heavy on top - such as a weighted pan - and leave for 10-15 minutes to press the liquid from the tofu.

  • step 2

    Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking parchment.

  • step 3

    Tear the tofu into smaller pieces to resemble pieces of chicken. Place the tofu in a mixing bowl with cornflour and gently toss to coat the tofu pieces. Spread out the tofu pieces on the baking sheet and bake for 20-25 minutes, until the edges start to brown, flipping halfway through.

  • step 4

    Meanwhile, in a food processor blitz the onion, garlic and ginger to a paste. In a large frying pan over medium heat, toast the spices for 1-2 minutes until fragrant then stir in the paste, and cook for 1 minute. Add the butter, salt and pepper and stir, cooking for 3-4 minutes until the onion mixture is soft. Add the tomato purée and cook for 1 minute. Pour in the coconut milk, stir to combine and simmer for 10 minutes.

  • step 5

    When the tofu is brown and crispy, take the sauce off the heat and add the baked tofu. Serve with toasted coconut flakes, yoghurt, fresh coriander, fluffy rice and flatbreads.

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Overall rating

A star rating of 4.3 out of 5.20 ratings
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