Quick Saucy Coconut Tofu Curry & Rice

• While rice is cooking, thinly slice cucumber into rounds. • Finely chop garlic. • Cut plain tofu (see ingredients) into 2cm chunks. • 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 salt and pepper and cook, turning to coat, until fragrant, 1 minute. • Transfer to a bowl.

• Return frying pan to medium-high heat. Cook garlic, tossing until fragrant, 1 minute. • Stir in Japanese curry paste, coconut milk and the brown sugar, until combined and slightly reduced, 2-3 minutes. • Return cooked tofu to pan, then add the soy sauce, stirring until combined, 1 minute.