Thai Style Crispy Tofu Red Curry

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Halve the pepper and discard the core and seeds. Slice into thin strips. Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and fry until charred, 3-4 mins. Try not to stir the peppers too much, you want them to pick up some colour.

Meanwhile, pop the cornflour into a large bowl and season it with salt and pepper. Add the tofu to the bowl and toss to evenly coat it in the cornflour. Once the pepper has charred, transfer it to a plate. Pop the pan back on the heat with a drizzle of oil. Once hot, add the tofu (leaving any excess cornflour behind). Fry until golden all over, 6-8 mins, turning occasionally. Tip the tofu into a clean bowl and set aside. Keep the pan, we will use it again.

Wipe out the (now empty) frying pan and return it to the heat with a drizzle of oil if the pan looks a little dry. Add the red Thai curry paste, peanut butter and remaining garlic, stir-fry for 1 min. Add the coconut milk and water for the sauce (see ingredients for amount), stir to combine then simmer until thickened slightly, 3-4 mins.

Once the curry has thickened, stir in the tofu, charred pepper, soy sauce and chilli flakes (add less if you don't like to much heat). Add a splash of water if the curry looks a little thick.