Thai-Style Tofu & Butternut Squash Curry With Cauliflower Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 , boil half a kettle

Drain your tofu, then pat it dry with kitchen paper

Tear the tofu into large chunks/bite-sized pieces

Add the tofu chunks to a bowl with a drizzle of olive oil and 1 tbsp [1.5 tbsp] [2 tbsp] of flour

Mix until fully combined and set aside for later

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Add the chopped pepper and your butternut squash cubes to a baking tray with a drizzle of olive oil

Put the tray in the oven for 20-25 min or until the vegetables have softened

Rinse your white long grain rice until the water runs clear, then add it to a pot with a lid with your cauliflower rice, 160ml [250ml] [300ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your sticky cauliflower rice

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the tofu chunks and cook for 5-6 min, turning once halfway until golden and crisp

Meanwhile, dissolve your corn flour by slowly adding 300ml [350ml] [400ml] boiled water

Once your cornflour has dissolved add your coconut cream, ginger and garlic paste, lemongrass and lime leaf paste, Thai green curry paste and stir it all together – this is your Thai-style curry stock

Once the tofu is golden and crisp, transfer it to a plate and toss the crispy tofu with your smoked salt, return the pan to a medium-high heat

Add the Thai-style curry stock to the pan and cook for 3-4 min or until fragrant

Once fragrant, add the crispy tofu and roasted butternut squash & pepper to the pan then gently mix it all together – this is your Thai-style tofu & butternut squash curry