Sweet Potato, Ginger & Garlic Tofu Stew

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the tofu until golden all over, 6-8 mins. Turn occasionally.

While the tofu cooks, peel and grate the garlic (or use a garlic press).

Zest and cut the lime into wedges (see ingredients for amount).

Once golden, transfer the tofu to a bowl, toss with the Thai style spice blend and set aside.

Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic, ginger puree and tomato puree. Cook for 1 min.

Pour in the coconut milk, veg stock paste and water for the soup (see pantry for amount). Stir to combine, then bring to the boil.

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 lime juice from a lime wedge and add half the soy sauce. Taste and add more lime juice and soy sauce if needed.