Indonesian Spiced Tofu Curry

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, drain the tofu then pat dry with kitchen paper. Chop into 2cm cubes. Pop the tofu into a bowl with the cornflour (see ingredients for amount) and salt and pepper. Mix well to coat the tofu. Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the tofu pieces to the pan. Fry until slightly crispy, 8-10 mins. Carefully turn every 1-2 mins to ensure they don't burn. Remove the tofu from the pan to a plate and wipe out the pan.

Return the frying pan to a medium-high heat with a drizzle of oil. Once hot, lay in the bok choy, cut-side down. Season with salt and pepper. Cook for 2 mins, then turn over and cook for another 2 mins on the other side. The bok choy should be slightly browned and charred. Add a splash of water and pop a lid (or some foil) on the pan and leave to steam for another 3 mins. Remove the bok choy to a plate and cover with foil to keep warm.

Wipe out and return the pan to a medium-high heat. When the pan is hot, add the green beans and stir-fry until tender, 3-4 mins. Add the Indonesian style spice mix, ginger puree and garlic. Stir-fry for a further 1 min. Add the coconut milk, soy sauce and water (see ingredients for amount). Bring to a boil and turn the heat down, simmer until slightly thickened, 5-6 mins.