Tofu & Sweet Potato Buddha Bowl

While the sweet potato is roasting, cut each piece of Malaysian tofu into quarters. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using). Finely chop the garlic (or use a garlic press). Cut the lime in half. In a medium bowl, combine the rice wine vinegar with a generous drizzle of olive oil. Season with salt and pepper. Add the shredded red cabbage and toss to coat. Set aside.

In a separate medium bowl, combine the dark roasted peanut butter, brown sugar, hot water, a good squeeze of lime juice and 1/2 the soy sauce using a whisk or fork. Set aside. TIP: Using hot water and a whisk will make the dressing easier to mix. Add a dash more water if you prefer a runnier consistency.

When the sweet potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook, tossing, until browned, 4 minutes. Transfer to a plate and set aside.

Return the pan to a medium-high heat with a drizzle more olive oil. Add the Asian greens and garlic and cook until slightly wilted and fragrant, 1-2 minutes. Add the remaining soy sauce and stir to combine.