Bring a pan of water to the boil.
Add the basmati rice to the pan and cook on medium heat for 10-12 minutes (check packet instructions in case these differ).
Meanwhile, chop and dice the tofu and butternut squash, destring the mangetout and chop the ends off the baby corn and then chop in half.
Add a teaspoon of oil to a frying pan and lightly fry the tofu and vegetables for 3 minutes.
Add the Bay’s Kitchen Tikka Masala Stir-in Sauce (and chillies if you are adding extra) and stir in. Leave to simmer for 3 minutes.
Go back to the rice – drain well, cover and let stand for 3 minutes then lightly fork through the grains.
Split the rice evenly between two bowls / plates and add the curry on top.
Serve with a couple of poppadoms or gluten free Indian bread (or pittas, flatbread or similar).