Ingredients

• 150g King prawns, peeled and cooked

• 200g Calcium set tofu

• 500ml vegetable stock

• 1 white onion

• 2 carrots

• 1 tbsp tomato puree

• 2 tbsp light soy sauce

• 1 squirt of lemon juice

• Coconut milk (to your taste)

• Oil

• 1 tbsp Curry powder

• 1 tbsp golden syrup

• 110g of rice per serving

Tofu marinade

• 1 tsp tarragon

• 1 pinch of chili flakes

• 1 tsp turmeric

• 1 tbsp curry powder

• 1 tsp garlic granules

• 1 tsp ginger

• 1/2 tbsp oil

• Black pepper to taste

Prawn marinade

• 1 pinch of chili flakes

• 1 tsp turmeric

• 1 tbsp curry powder

• 1 tsp garlic granules

• 1 tsp ginger

• 1/2 tbsp oil

• Black pepper to taste

Method

1. Marinate the tofu and prawns for at least 1 hour. Marinating, freezing, and then defrosting the tofu gives it a better, firmer texture.

2. Heat your pan with oil, and when hot add in the onions.

3. Once the onions are soft, add in the tofu. Allow it to get slightly fried.

4. Shred and add in the carrots until the carrots are soft.

5. Add the curry powder and combine.

6. Add the soy sauce, tomato puree, lemon juice, golden syrup and stock. Stir and let it simmer for 10-15 minutes until slightly reduced on medium heat.

7. Add in your prawns. Let it simmer until the prawns are combined into the sauce and turn off the heat.

8. Cook/heat up your rice and serve.