Thai Sweet Potato Curry

Method

1. 1 Preheat the oven to 190°C (375°F).
2. 2 Crumble the tofu into bite-sized pieces. Coat with 1–2 Tbsp cornstarch.
3. 3 In a small bowl, mix the miso paste and maple syrup until smooth. Add sesame oil, plus salt and pepper if needed. Toss with the tofu until evenly coated.
4. 4 Spread the chopped sweet potato on a lined baking tray. Add the tofu pieces on the same tray, keeping everything in a single layer.
5. 5 Roast for 30 minutes, or until the tofu is golden and the sweet potato is soft.
6. 6 Heat a drizzle of sesame oil in a non-stick pan over low–medium heat. Add spring onions, ginger, and garlic. Cook until softened.
7. 7 Stir in the red curry paste.
8. 8 Add the sliced mushrooms and cook until nearly tender (add a splash of water if it gets too dry).
9. 9 Pour in the coconut milk and plant-based milk. Stir to combine.
10. 10 Once the tofu and sweet potato are done, add them to the pan. Gently simmer for 5-8 minutes. until it has slightly thickened .
11. 11 Turn off the heat and finish with lime juice.
12. 12 Spoon over rice and top with sesame seeds, sliced chilli, and fresh coriander.