Indonesian Style 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 1/4 tsp 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 and chop into 2cm cubes. Pat dry with kitchen paper. Pop the tofu cubes into a large bowl with the cornflour (see ingredients for amount). Season with plenty of salt and pepper, then mix well to evenly coat the tofu. Heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure they don't burn. Transfer the fried tofu to a plate lined with kitchen paper.

Wipe out the frying pan and return to medium-high heat with a drizzle of oil. Once hot, lay in the pak choi, 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 until slightly browned and charred. Then add a splash of water and cover with a lid (or some foil) and leave to steam for another 3 mins. Transfer the pak choi to a plate and cover with foil to keep warm.

Dry the pan and return to medium-high heat with a drizzle of oil. When the pan is hot, add the green beans and stir-fry until tender, 3-4 mins. Stir in the Indonesian style spice mix, ginger puree and garlic, then fry for 1 min more. Pour in the coconut milk, soy sauce and water for the curry (see ingredients for amount), then bring to the boil. Lower the heat and simmer until slightly thickened, 5-6 mins.