Name: Tofu Rendang
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 5 ml rapeseed oil (1 tsp); 400 g organic tofu (pressed to remove excess liquid & cubed); sea salt; black pepper (freshly ground); 30 g Thai red curry paste (2 tbsp); 1 tsp ground turmeric; 2 tsp ground coriander; 3 cloves; 2 cardamom pods; 1 star anise; 1 lime (zested & juiced); 3 clove garlic (crushed); 8 g fresh ginger (peeled & finely chopped); 2 onion (finely chopped); 400 ml coconut milk (1 tin); 200 ml vegetable stock; 15 ml white rice vinegar (1 tbsp); 12 g brown sugar (1 tbsp); 2 kaffir lime leaves; 1 piece dried lemongrass; 300 g baby potatoes (quartered); 200 g sugar snap peas