Bulgur and sweet potato bowl

To make the peanut butter:
Heat up 1 teaspoon of oil. Add in the sambal, soy sauce, sweet soy sauce and peanut butter.
Then gradually add in the coconut milk until the sauce has the right consistency (smooth).

Press your tofu.
Meanwhile, bring 2 large pots of water to a boil and pre-heat your oven to 220°C/425°F.
Peel the sweet potatoes and cut them into chunks.
When the tofu is pressed, cut into chunks as well.

Once the pots of water are boiling, add in the bulgur into one of the pots for 10 to 15 minutes.
Parboil the sweet potatoes in the other pot for around 5 minutes or until fork-tender.

Once it's cooked, drain the bulgur and sweet potatoes.

Take out 2 large bowls.
In one bowl, add in oil, garam masala, salt and the sweet potatoes. Mix well.
In the other bowl add in oil, curry powder, salt and the tofu. Mix well.

Line a baking tray with baking paper or a silicone mat.
Place the sweet potatoes on one side of the tray and the tofu on the other side of the tray.

Place the tofu and sweet potatoes in the oven for 20 minutes, but take out the sweet potatoes after 15 minutes and bake the tofu for another 5 minutes or until crispy.

To serve, add a portion of bulgur, sweet potatoes and tofu in a bowl.
Pour on as much sauce as you like and sprinkle some cilantro and peanuts on top.