Cook the rice. When the rice is cooked stir through the peas and put the lid back on.
In a small pot, add the red curry paste and 1/2 cup of coconut cream, cook for a few minutes then add the soy sauce, sugar, peanut butter, lime juice & the other 1/2 of a cup of coconut cream, simmer for another few minutes on a low heat.
Dice the mango and cucumber and very finely dice the red onion, squeeze of the lime juice, season and set aside.
Pat the tofu dry, slice it into 2cm pieces, cover with the garlic & onion powder as well as the corn flour, and make sure the tofu is well heated.
In a medium/hot pan add a good glug of oil, when the oil is hot fry the tofu. Turn the tofu pieces so they are brown on all sides.
Divide the rice into three bowls, then slice the tofu in half and add this on top with the sauce and a good helping of salsa.Garnish with coriander, chilli and lime wedges-
