Crispy Mango Glazed Tofu With Saag Aloo Butter Beans

Slice your red chilli[es] finely

Chop your potato[es] (skin on) into small bite-sized pieces

Add the chopped potato to a large heat-proof bowl covered with cling film and put the bowl in the microwave for 5-8 min or until slightly tender

While the potato is cooking, drain your tofu and pat it dry with kitchen paper

Tear the tofu into bite-sized chunks

Add your cornflour to a large bowl with a small splash of water, your ground smoked paprika, umami seasoning, ground turmeric and your soy sauce, then add a generous pinch of pepper and give it a good mix up

Add your torn tofu and toss until everything is well coated – this is your coated tofu

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the coated tofu and cook for 20-22 min, turning occasionally, until golden and crispy – this is your crispy tofu

Tip: Cooking for 4 or more? Use 2 pans!

While the tofu is cooking, wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Reboil half a kettle and chop your creamed coconut roughly (if required!)

Add your wilted spinach to a food processor with your ginger & garlic paste and curry powder

Add your creamed coconut and tomato paste with a splash of water and blitz until smooth – this is your saag paste

Heat a large wide-based pot over a medium heat with a drizzle of vegetable oil

Once hot, add your saag paste and cook for 1-2 min or until fragrant

Once fragrant, add your butter beans (no need to drain!) with all the bean water, the cooked potato (reserve the bowl!) and 100ml [130ml] [170ml] boiled water

Bring to the boil over a high heat, then reduce the heat to medium and cook for 4-5 min or until the sauce has thickened

Once the sauce has thickened, stir through your vegetable stock mix and set aside for 1-2 min for the flavours to develop – these are your saag aloo butter beans

Once the tofu is ready, add the crispy tofu to the reserved bowl with your mango chutney and a small pinch of salt, then gently stir it together until well coated – this is your crispy mango glazed tofu