Crispy Coconut Tofu and Massaman Curry

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, in a medium-sized bowl combine the panko breadcrumbs, Thai style spice blend and desiccated coconut. Season with salt and pepper.

In a separate bowl crack and beat the egg (see pantry for amount).

Dip the tofu into the egg mixture, shaking off any excess. Then dip it into the breadcrumb mixture and toss to coat. Repeat the process with the remaining tofu.

Heat a generous drizzle of oil in a large frying pan on high heat.

Once hot, carefully lay the tofu slices into the pan and fry until golden brown, 2-3 mins each side. TIP: Cook the tofu in batches if neccessary, try not to over crowd the pan. Add more oil to the pan if needed.

Once golden, transfer the tofu to a baking tray. Place on the top shelf of the oven and bake for 8-10 mins.

Allow the now empty pan to cool slightly, then wipe out any excess oil and return to medium-high heat with a drizzle of oil. 

Once the oil is hot, add the pepper and fry, tossing occasionally, until just soft, 3-4 mins.

Add the garlic and Massaman paste and cook until fragrant, 1 min.

Add the vegetable stock paste, coconut milk and water (see pantry for amount). Stir to combine, bring to the boil, then lower to a simmer. Cook, stirring regularly until thickened, 5-6 mins. 

Add a good squeeze of lime juice.