Sweet Potato, Ginger & Garlic Tofu Stew

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

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the tofu to the pan and fry 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 halve the lime.

Once golden, transfer the tofu to a bowl, toss with the Indonesian style spice mix 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 sauce (see pantry for amount), 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 and add half the soy sauce. Taste and add more lime juice and soy sauce if needed.