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 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, 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 and mix well to evenly coat.
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 to a plate lined with kitchen paper.

Clean out the pan if needed and pop back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and pak choi and stir-fry until tender, 3-4 mins.
Stir in the Indonesian style spice mix, ginger puree and garlic, then stir-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.
Once thickened, stir the tofu into the curry and heat through until piping hot. Taste and season with pepper and a pinch of sugar (if you have any) if needed.