Always refer to the product label for the most accurate ingredient and allergen information.
Vegetable Stock Paste(ContainsCelery)
Soy Sauce(ContainsSoya, Gluten)
Preheat your oven to 220°C. Chop the sweet potatoes into 1cm chunks (no need to peel). Pop the potatoes on a low-sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, chop the tofu into 2cm cubes. Pat dry with some kitchen paper. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the tofu to the pan, fry until golden all over, 6-8 mins, turning occasionally. Tip the tofu into a bowl and set aside. Keep the pan.
While the tofu cooks, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Thinly slice half the chilli and finely chop the rest. Zest and halve the lime.
Pop the pan back on a medium-high heat with a drizzle of oil. Once hot, add the shallot to the pan and fry until softened, 3-4 mins. Stir in the garlic, ginger puree, finely chopped chilli (careful it's hot - add less if you don't like heat) and tomato puree. Cook for 1 min. Pour in the coconut milk, water (see ingredients for amount) and vegetable stock paste.
Bring to the boil and simmer until the sauce has reduced slightly, stirring occasionally, 3-4 mins. Stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins. Remove from the heat, squeeze in some of the lime juice and add half the soy sauce. Taste and add more lime juice and soy sauce if you feel it needs it, then stir in the roasted sweet potato and tofu. TIP: Add a splash more water to the stew if it's a bit dry.
Serve in bowls with the sliced chilli (careful it's hot - add less if you don't like heat) and lime zest sprinkled on top. Enjoy!