HelloHero: Korma-Style Tofu & Salsa

• Meanwhile, roughly chop cucumber. Cut plain tofu (see ingredients) into 2cm chunks.
• Drain sweetcorn.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, cook tofu and Mumbai spice blend tossing occasionally, 4-5 minutes. Transfer to a bowl.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Return frying pan to medium-high heat with a drizzle of olive oil. Add mild curry paste and cook, until fragrant, 1-2 minutes.
• Add coconut milk, the brown sugar and a splash of water and cook, stirring, until heated through, 1-2 minutes.
• Meanwhile, in a small bowl, combine cucumber, sweetcorn, a drizzle of white wine vinegar and olive oil. Season to taste.