Thai-Style Tofu Buddha Bowl

While the sweet potato is roasting, roughly chop the cucumber. Remove the centre veins from the kaffir lime leaves, then very finely chop. Quarter each piece of Malaysian tofu.

TIP: The kaffir lime leaves are fibrous so you want to chop them as finely as possible.

SPICY! The curry paste is spicy, use less if you're sensitive to heat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the Thai green curry paste (see ingredients list) and kaffir lime. Cook, stirring, until fragrant, 1 minute. Add the coconut milk, soy sauce and sugar and stir to combine. Simmer until thickened, 2-3 minutes, then transfer to a bowl to cool.

TIP: Stand back, the curry paste can spit a bit!

When the sweet potato has 5 minutes cook time remaining, wash the pan and return to a medium-high heat with a drizzle of olive oil. Add the Malaysian tofu and cook, tossing, until browned, 4 minutes.

In a medium bowl, combine the slaw mix with 1/2 the coconut curry dressing. Toss to coat.