Again another foray into Tofu. I was still getting used to it at this point and was still amazed at how versatile it is. I am still am to be fair.

This was also my first, frankly terrifying experience of deep frying in a Wok. It's an excellent utensil for deep frying, it come up to temperature quickly and you can use less oil and achieve a greater depth than if using a conventional pot so it's economical.

I beseech you. Please be very careful when deep frying. Use a digital thermometer to check the oil temp and concentrate on the job in hand.

Do not let my dire warning put you off this recipe. It's great and well worth the pant wetting terror of the Wok deep fry experience.

Serves 4 (I took a portion of this in to the office for my vegie workmate, I must have been feeling generous)

Special Equipment - Casserole Pot, Wok, Digital Thermometer

Ingredients:

2 tbsp plant-based butter 

1 onion 

250g chestnut mushrooms

2 tsp garam masala 

2 tsp ground coriander 

2 tsp ground cumin 

2 tsp ground turmeric 

1 garlic clove thumb-sized piece fresh ginger 

1 tbsp tomato purée 

400ml passata 

200ml coconut or oat cream 

salt and black pepper 

For the tofu puffs 

2 × 225g blocks firm (or pressed) tofu 

4 tbsp cornflour 

large pinch of salt 

vegetable oil, for frying 

To garnish

1 fresh green chilli, finely sliced 

handful of fresh coriander leaves, roughly chopped

Instructions:

Add 1 tablespoon of the plant-based butter to the casserole pot and set over a medium-high heat

Peel and roughly chop the onion and add it to the pot with pinch of salt 

Fry for 3–4 minutes, stirring occasionally 

Roughly chop the mushrooms and add them to the pot and fry for a further 4 mins or until the mushrooms are softened

Add the spices and cook for 1 minute 

Peel the garlic

Grate the garlic and ginger directly into the pot

Add the tomato purée and fry for 2 minutes 

Pour the passata into the pot, bring to the boil, then reduce to a simmer

Leave to bubble while you make the puffs 

Prepare the tofu puffs 

Pour a 1cm depth of oil into the wok and set it over a high heat. You'll want to heat it to around 190 - 200c.

Pat the tofu dry with kitchen paper and tear it into bite-sized chunks

Put the cornflour and salt into a sandwich bag or Tupperware container 

Add the tofu chunks and shake until the chunks are well dusted

Carefully lower the dusted tofu pieces into the hot oil and cook until golden, crispy and puffed up, increasing the heat if necessary 

Remove to drain on the plate lined with kitchen paper.

That't it. You're done with the wok. Remove it from the heat and get it out of the way to the back of the cooker.

Back to the curry 

Add the plant-based cream and the remaining tablespoon of plant-based butter to the pot

Season with salt and pepper

Tip the puffed tofu into the curry sauce and stir until coated

Divide the curry between bowls

Scatter with coriander leaves and green chilli

Serve with rice , lime wedges and naans or roti, if you like