Tofu Satay Skewers With Pickled Cucumber

Boil half a kettle

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Chop your tofu into 6 large cubes per person by dividing the block into 3 lengthways and then cutting each slice into quarters

Chop your creamed coconut roughly (if required!) and combine with 200ml [300ml] [400ml] boiled water – this is your coconut stock

Combine your curry powder and 2 tbsp [3 tbsp] [4 tbsp] of the coconut stock with a pinch of salt in a large mixing bowl (save the rest of the coconut stock for later!)

Add the tofu cubes, mix well and set aside

Add your peanut butter, soy sauce, chilli flakes (can't handle the heat? Go easy!), remaining coconut stock and 1 tsp [1 1/2 tsp] [2 tsp] sugar to a pot over a medium-low heat

Cook for approx. 15-20 min or until it has reduced to the consistency of a thick custard, stirring occasionally – this is your satay sauce

Meanwhile, rinse your brown rice, add it to a separate pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

While the rice is cooking, cut your cucumber in half lengthways then scrape out and discard the seeds using a teaspoon

Slice the cucumber halves finely

Trim, then slice your spring onion[s] finely

Add the sliced cucumber and sliced spring onion to a mixing bowl with your rice vinegar and a large pinch of salt

Mix well and set aside – this is your quick-pickled cucumber

Thread 3 spiced tofu cubes onto each soaked skewer

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

Once hot, add the tofu skewers and cook for 8-10 min, turning throughout, or until evenly charred on all sides – these are your tofu satay skewers