Curried tofu and green beans
2 tbsp rice-bran oil 2 large onions, coarsely diced 350g firm tofu, cut into 2cm cubes 2 tbsp red curry paste (available from supermarkets and Asian food stores) 400g can chopped tomatoes 300g green beans,
- Heat a wok, pour in a little oil, add the onion and cubed tofu, then toss and stir-fry for three to five minutes over high heat until golden brown. Remove onion and tofu to one side.
- Add curry paste (available from supermarkets and Asian food stores) to the wok and stir-fry for one minute. Stir in the tomatoes and bring to the boil. Add the green beans and return tofu and onions to the pan.
- Simmer for five minutes, then remove from the heat and serve.