Gaeng Massaman Tofu (Vegan Massaman Curry)

• 200 g Jasmine rice
• 400 ml Water
• 400 g Firm tofu
• 450 g Yukon Gold potato
• 1 large Yellow onion
• 1 tbsp Vegetable oil
• 3 tbsp Massaman curry paste
• 400 ml Coconut milk
• 2 tsp Tamarind paste
• 2 tsp Caster sugar
• 60 g Roasted peanuts
• 1 tsp Fine sea salt

1. Rinse the jasmine rice until the water runs mostly clear, then add it to a saucepan with the water and a pinch of the fine sea salt. Bring to the boil, cover, then cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. While the rice cooks, cut the firm tofu into bite-size cubes. Peel the potatoes and cut into 2 cm chunks. Peel and slice the onion into thin wedges.
3. Heat the vegetable oil in a large pot over medium heat, then add the onion with a pinch of fine sea salt and cook for 4 to 5 minutes until softened. Stir in the Massaman curry paste and cook for 1 minute until fragrant. Add a splash of the coconut milk and stir to loosen the paste.
4. Add the remaining coconut milk, then tip in the potatoes and 200 ml water. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes until the potatoes are nearly tender. Stir occasionally to prevent sticking.
5. Add the tofu and simmer uncovered for 6 to 8 minutes until the tofu is hot through and the sauce has thickened slightly. Stir in the tamarind paste and caster sugar, then taste and adjust with a little more fine sea salt if needed. Stir through most of the roasted peanuts, reserving a small handful for serving.
6. Serve the curry over the jasmine rice and scatter over the reserved roasted peanuts. If the sauce thickens too much as it sits, loosen it with a splash of water and warm gently.

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