Thai Green Style Tofu Curry

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

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.

Meanwhile, trim the green beans, then cut into thirds. Zest and halve the lime.

Once the tofu is crispy, turn the heat down to medium and add the green beans, garlic and Indonesian style spice mix. Toss to coat evenly and cook for 30 secs.

Stir the Thai green curry paste into the pan and cook for 30 secs.

Pour in the coconut milk and water for the sauce (see pantry for amount), stir together, then mix in the veg stock paste.

Bring to the boil, then turn the heat down to medium and simmer the curry until thickened slightly, 5-7 mins.

When the curry has thickened, taste and season with salt, pepper and a squeeze of lime juice.

Add a splash of water if it's a little too thick, then remove from the heat.