Fiery Kashmiri-Style Tofu Curry With Coconut Turmeric Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Boil half a kettle, then drain your tofu and pat it dry with kitchen paper, then tear into bite-sized pieces, add the torn tofu to a large bowl with your ground smoked paprika and cornflour and give everything a good mix up until all the tofu is coated – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat, once hot, add the coated tofu to the pan and cook for 5-6 min or until golden and crispy

While the tofu is cooking, peel and finely chop (or grate) your garlic

Trim, then chop your green beans in half

Once the tofu is golden and crispy, set aside on a plate until later (save the pan!)

Carefully wipe the reserved pan with some kitchen paper (it will be hot!) and return it to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chopped garlic, halved green beans, your tomato paste and your Kashmiri-style chilli paste (can't handle the heat? Go easy!) to the pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs or until fragrant

Once fragrant, add your cultured coconut to the pan with 200ml [260ml] [340ml] boiled water and a pinch of sugar

Cook, covered, for 3 min or until the sauce has thickened and the green beans are tender

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once the sauce has thickened, add the crispy tofu to the pan with a pinch of salt and a knob of butter give everything a good mix up – this is your fiery Kashmiri-style tofu curry