Homestyle Satay Chicken, Tofu & Veggie Curry

• Meanwhile, slice carrot into half-moons. Cut any larger broccoli florets in half. Cut tofu into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 6-8 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add curry powder, peanut butter, coconut milk, chicken-style stock powder, the soy sauce, brown sugar and the water. Simmer, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then return veggies and tofu to the pan with a drizzle of white wine vinegar, and stir to combine. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.