Sweet Soy Tofu, Pork & Katsu Curry

• Meanwhile, cut onion into thin wedges. Roughly chop Asian greens. Trim baby broccoli (halve any thick stalks lengthways). • Pat firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes. • In a medium bowl, combine tofu, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Add plain flour, tossing tofu to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add Asian greens and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl, season to taste and cover to keep warm.

• Return frying pan to medium-high heat with a generous drizzle of olive oil. When the oil is hot, shake excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 4-5 minutes. • Add curry powder, katsu paste, coconut milk, the soy sauce, brown sugar and water (for the curry). Stir to combine and simmer until slightly thickened, 2-3 minutes.