Roasted Tofu & Sweet Potato Rendang Curry

1. Preheat the oven to 200°c/390°F/Gas Mark 6.
2. Peel and cube the sweet potato, toss in a teaspoon of the oil and add to a baking tray.
3. Cook for 30 minutes until tender. In the meantime you can start your rendang curry sauce which should take about 15 minutes.

For the rendang curry sauce

1. Add the remaining two teaspoons of oil to a wok and place on a medium heat.
2. Add the onion, ginger, garlic and lemongrass.
3. Fry for 5 minutes until the ingredients have softened.
4. Add the ground spices, muscovado sugar, tamari, tamarind paste, dried chilli flakes and the tin of coconut milk.
5. Turn the heat down and simmer for approximately 15 minutes.
6. After 15 minutes, take the pan off the heat and let the sauce cool.
7. Check on the sweet potato cubes and turn them to prevent sticking.
8. Drain the tofu, slice into 2cm cubes and then place these on a baking tray lined with greaseproof paper.
9. Place in the oven for the remaining 15 minutes.

For the coconut rice

1. Place a medium-sized saucepan on a medium heat.
2. Place the brown rice, black rice, desiccated coconut and coconut milk into the pan.
3. Gradually add 300ml of water until the rice is soft and all liquid has cooked out. Season with a sprinkling of salt if you wish.
4. Remove the tofu and sweet potatoes from the oven. They should be lovely and roasted by now!
5. The curry sauce should have cooled a little, so blend using a stick blender until it is nice and smooth. Once you have done this, you’re ready to start plating up.
6. Reheat the curry sauce on a medium heat and add the pak choi, edamame beans, sweet potato and tofu. Stir until heated through.
7. Reheat the coconut rice if needed by placing it in a small bowl and place this in the microwave for no longer than 1 minute.

To plate

1. Spoon some rice into a bowl and pour the curry around it.
2. To add a little extra flavour, why not garnish with some freshly picked coriander, sliced chilli, crushed peanuts and a squeeze of lime juice? Delicious!