Blend up the red chillies to form a smooth paste, empty this into a bowl.

Blend up the garlic, ginger and onion until smooth, don’t worry about washing the blender in between. Pop this into a bowl.

Peel the mango and chop the flesh. Finely dice about 2 tbsps of mango and roughly chop the rest.

Gently take the silken tofu out of its packaging and place it onto a chopping board. Chop your tofu up into large cubes.

Blend the large cubes of mango in a blender until smooth.

Heat a large glug of oil in a frying pan, add in your blended red chillies and cook for 5 mins until the oil is stained red.

Add in the tomato purée and cook for another 5 mins, the purée will darken in colour.

Add in the blended onion mixture and cook for 2 mins. Next, you're going to want to pour in the mango and tamarind purée and cook for an additional 3 mins until slightly thickened.

Pour in 250ml of water and gently add in the silken tofu. Mix gently so as not to break apart the tofu and allow to bubble for 5 mins on low heat.

Finely chop your spring onions.

Meanwhile, get your kettle boiling. Put your tahini in a bowl and pour in 100ml of boiling water whisking constantly to get a thick sauce. You may need to add more water to get the right consistency. Season with salt.

Serve up the tofu in a large bowl, drizzle with the tahini sauce, more tamarind sauce, spring onion and the finely chopped mango. Enjoy with rice.