Crispy Tofu Red Thai Style Curry

While the rice cooks, drain the tofu, then cut widthways into slices (3 per person). Pat dry with kitchen paper and sprinkle over the Thai style spice mix, pressing it in so it sticks. 

Trim the carrot, then slice into 1cm thick rounds (no need to peel).

Zest the lime (see ingredients for amount) and cut into wedges. Peel and grate the garlic (or use a garlic press).

In a medium bowl, combine the panko breadcrumbs and salt (see pantry for amount).

In a separate bowl, crack and beat the egg (see pantry for amount).

Dip the tofu into the egg, shaking off any excess, then dip it into the breadcrumb mixture and toss to coat. Repeat the process with the remaining tofu.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the tofu fries properly - heat for 2-3 mins before you add the tofu.

Once hot, carefully lay the tofu into the pan, reduce the heat to medium-high and fry until golden-brown, 4-6 mins each side. Adjust the heat if necessary. TIP: Fry in batches if needed, adding more oil to the pan if it's looking dry.

Transfer the tofu to a plate lined with kitchen paper.

Allow the (now empty) pan to cool slightly, then wipe out and return to medium heat with a drizzle of oil.

Once hot, add the carrot and stir-fry until just tender, 4-5 mins.

Add the garlic and red Thai style paste. Cook, stirring, until fragrant, 1 min.

Stir in the soy sauce, coconut milk, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat. Simmer, stirring regularly, until thickened, 3-4 mins. Add a good squeeze of lime juice.