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This is a gorgeous tangy, creamy, protein-rich sauce that you can whip up in a moment. You can serve it with the deep-fried salt and pepper tofu, or with cubes of fried smoked tofu; it’s also fabulous in the cauliflower satay. I like to use good-quality pure peanut butter, but you could also use cashew or almond butter if you like. You can find jars of tamarind and vegetarian Thai red curry paste (i.e. not containing fish) in large supermarkets.

SERVES 3–4

3 tbsp smooth peanut butter

5 tbsp coconut milk

1 tbsp tamarind

1 tbsp Thai red curry paste

Put the peanut butter into a small mixing bowl and gradually stir in the coconut milk, tamarind and curry paste to make a smooth cream. Transfer the sauce to a small serving bowl to serve.