Creamy Panang Curry With Tofu, Red Pepper, Baby Spinach, Sticky Jasmine Rice, Crushed Peanuts & Lime

Method

1. Pre-heat your oven to 220°C / 200°C fan, then take out a baking tray, small saucepan and a deep frying pan or wok.
2. Tear the tofu into bitesized chunks, place into your roasting tray, toss through a drizzle of olive oil and season with salt and pepper. Roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.
3. Place the jasmine rice into your small saucepan, cover with 2x its volume in water and place over a medium-high heat. Bring to the boil, stir then reduce to low and cover with a lid. Cook until tender and fluffy, around 8-10 minutes. If it's finished before the tofu , just turn off the heat and leave the lid on so it stays warm.
4. Place your frying pan or wok over a medium heat and dry fry (without oil) the peanuts to toast. Remove and set aside. Lightly crush or chop the peanuts and wipe the pan clean with some kitchen towel.
5. Remove the stem and core from the red pepper and then finely slice. You could also slice some of the red pepper very finely and set aside as a garnish (optional). Once there is around 8 minutes left of cooking time on the tofu, place your frying pan or wok over a medium heat and add a drizzle of oil. Stir fry the red pepper around 3-5 minutes until slightly softened, then add the panang curry sauce and the baby spinach. Stir to combine and cook until the sauce is piping hot and the spinach has wilted, around 3 minutes. Add 50-100ml water (double the amount for a four-person portion) if the sauce reduces too much or starts to stick. Finally, stir through the roasted tofu , squeeze in the juice of half of the lime and stir to combine. Season with salt to taste.
6. To serve up, divide the jasmine rice between serving bowls and spoon over the curry and vegetables. Finish with a scattering of crushed peanuts , lime juice to taste and the red pepper garnish if you made some. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.