Posted: 5 January 2021
80g wholegrain brown rice
1 bunch of scallions
200g green beans
150g firm tofu
1 tablespoon rapeseed oil (15g)
½ teaspoon mild curry paste or powder
¼ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper (optional)
160g tin coconut milk
sea (optional) and freshly ground black pepper
Rinse the rice well in a sieve and then put into a small saucepan with 250ml of water and a pinch of salt, if using. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). This rice can sit happily for up to 30 minutes with the lid on.
Trim down the scallions and finely chop. Peel the carrots and cut into thin slices and trim from the green beans and cut each one in half. Dry the tofu well with kitchen paper and then cut into bite-sized pieces.
Heat a wok or frying pan over a medium to high heat and then add the oil and swirl up the sides. Cook the tofu for 2-3 minutes until lightly golden and crisp. Using a slotted spoon, transfer to a plate and set aside.
Add most of the scallions to oil left in the wok, reserving a little for garnishing, then tip in the carrots and stir-fry for 2-3 minutes. Stir in the curry paste or powder with the other spices and cook for 1 minute, stirring. Season lightly with salt, if using and pepper to taste and then stir in the coconut milk. Cover with a lid and continue to cook for 3-4 minutes. Then remove the lid and stir in the green beans. Return the lid and cook for 3 minutes. Fold in the tofu and continue to cook until everything is piping hot.
Fluff up the rice with a fork and divide between bowls or plates. Spoon over the vegetable coconut curry with tofu and scatter over the reserved scallions to serve.