Thai-Style Tofu & Butternut Squash Curry

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

Drain your tofu, then pat it dry with kitchen paper

Tear the tofu into large chunks

Add the tofu chunks to a bowl with a drizzle of olive oil and 1 tbsp [1.5 tbsp] [2 tbsp] 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 15-20 min or until the vegetables have softened

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

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

Remove from the heat and set aside (lid on) to steam until serving

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 coated tofu and cook for 5-6 min, turning once halfway or until golden and crisp

Meanwhile, dissolve your cornflour 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 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 and add the Thai-style stock, then 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

Pick your coriander leaves from their stems, discard the stems