Tofu Panang Curry recipe

Ingredients

• 1 tbsp vegetable oil (plus more to drizzle)
• 450g firm tofu (broken, not sliced, into 1 inch cubes. I use Tofoo)
• 1 tbsp cornflour (divided)
• salt and black pepper
• large handful of cashew nuts
• 1 tbsp vegetable oil
• 2-3 banana shallots, sliced (or 1 onion)
• 2-3 cloves of garlic, chopped
• 50g Panang curry paste (more or less to taste, depending on your spice tolerance)
• 100g creamed coconut block, broken up and mixed with up to 400ml water (or 400ml tin of coconut milk)
• 1 tbsp fish sauce (or soy sauce)
• small handful of Thai basil, sliced
• 1 tbsp peanut butter (crunchy or smooth)
• 150g button mushrooms
• 1 red bell pepper, sliced
• 1 lime
• 1 tsp sugar (or 40g of pineapple, cubed)
• rice or noodles