Add the peanuts, peanut butter, and red Thai curry paste to a food processor, and blitz until the mixture reaches your desired consistency. Add the vegetable stock or water, along with some black pepper, and blitz again to combine. Set aside.

To make the red Thai satay tofu, start by pressing the tofu to remove any excess liquid. If you don't have a tofu press, place the sliced or diced tofu between two clean tea towels, lay a baking tray on top, and then add some heavy objects. Leave for at least ten minutes, preferably longer.

Heat the oil in a large frying pan, and add the diced tofu. Cook over a medium-high heat for several minutes each side, until golden brown all over - don't stir it too often.

When the tofu is golden, add the garlic, spring onions, mild red chilli (if using), and vegetables - I used tenderstem broccoli, baby corn, and sugarsnap peas. Cook over a medium heat for 5 minutes, until al dente.

Add the red Thai satay paste, along with 200ml of additional veggie stock or water, and mix to combine. Simmer for a few minutes until cooked to your liking.

Serve with rice or noodles if desired, topped with fresh coriander.