Method

1. Cut the tofu into slices lengthways. Place the slices on a chopping board lined with a paper towel or tea towel. Place another paper towel-lined chopping board on top and add a heavy pot or book on top of the chopping board sandwich to drain the water out of the tofu. Leave for approximately 5mins.

2. Add the oil to a medium-sized, non-stick saucepan. Fry the onion, ginger, and garlic, until softened. Add the curry powder and turmeric, and stir well.

3. Add the coconut cream, vegetable stock, soy, and a small pinch of salt and pepper.

4. Bring the sauce to a boil, then reduce to simmer for 15mins.

5. Remove the tofu from the press and cover evenly with cornflour.

6. Add the coconut oil to a non-stick frying pan over medium-high heat and fry the tofu, until golden brown all over.

7. Once the tofu is done, add the vegetables to the same pan with a splash of water to cook. If the pan dries out, add a dash more of water.

8. Once the sauce is finished cooking, you can blend it or forget the extra step of blending and serve as is (it’s just as delicious). Serve with 1 portion of brown rice (if using), vegetables, tofu steaks, and the sauce on top.

Second Nature special tip

If you prefer a smoother sauce, blend in a blender before serving.