Southeast Asian Tofu & Coconut Curry

Finely chop the garlic. In a medium saucepan, heat the plant-based butter and a dash of olive oil over a medium heat. Cook the ginger paste and garlic until fragrant, 1-2 minutes. Add the basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, thinly slice the carrot into half-moons. Cut the capsicum into bite-sized chunks. Cut each piece of the Japanese tofu into halves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu, tossing, until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm. Return the frying pan to a medium-high heat with a drizzle of olive oil. Stir-fry the carrot and capsicum until tender, 5-6 minutes.

To the pan with the veggies, add the Southeast Asian spice blend and cook, stirring until fragrant, 1 minute. Stir in the coconut milk, the water (for the curry), vegetable stock powder, soy sauce and brown sugar. Return the tofu to the pan, then simmer until slightly thickened, 1-2 minutes. Stir through the baby spinach leaves until wilted. Season to taste.