Thai Green Tofu Curry

• While the rice is cooking, pat firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes. Finely chop garlic. • Thinly slice carrot into half-moons. Trim green beans and cut into thirds. Roughly chop Asian greens.

• In a medium bowl, combine tofu, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Add plain flour and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing occasionally, until golden 3-4 minutes. Transfer to a plate.

• SPICY! The curry paste is hot, use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and green beans until tender, 5-6 minutes. • Add Asian greens, garlic, and mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes.

• Add coconut milk, soy sauce, the brown sugar and the water (for the sauce) and simmer until sauce has thickened slightly, 2-3 minutes. • Add tofu and stir until heated through.