Put all the paste ingredients in a cup blender (or whatever blender you have) and blitz until smooth. You could alternatively use a pestle and mortar, but it's requires more effort!
Optional: if frying the tofu for a golden crispy style tofu, do this in a frying pan first. It should take around 10 minutes and you'll need a splash of oil. If using an air fryer, we recommend setting it to 170°C for 7-8 minutes. Then set aside.
400 g tofu
In a wok, fry off the full lot of Massaman paste until fragrant.
Add in the potatoes and onion, and mix well with the paste. If you haven't fried off the tofu, add it in now too.
300 g potato, 1 onion
Pour in the coconut cream and stir well.
160 ml Coconut cream
Then add the coconut milk and continue to stir.
400 ml Coconut milk
Add in the peanuts, sugar and vegan fish sauce.
4 tablespoon Peanuts, 1 tablespoon Sugar, 2 tablespoon Vegan Fish Sauce
Simmer for 10-15 minutes (until potatoes are just about soft) and then add in the tamarind.
1 tablespoon Tamarind
Put the peppers (and the fried off tofu – if using) in and stir well. Simmer for a further two minutes. Serve and enjoy.
1 Red Pepper, 1 Green Pepper