Malaysian Satay Tofu Curry

• Meanwhile, thinly slice carrot and zucchini into half-moons. • Slice lime into wedges. • Cut plain tofu (see ingredients) into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. Transfer to a bowl.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add satay seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, soy sauce mix and the water (for the curry) and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat and add cooked veggies, baby spinach leaves and a squeeze of lime juice, stirring to combine. Season with salt and pepper to taste.