EP Malaysian Tofu & Veggie Curry

Meanwhile, finely chop garlic (or use a garlic press). Grate ginger (unpeeled). Thinly slice carrot (unpeeled) into half-moons. Trim green beans and chop into thirds. Roughly chop coriander. Chop tofu into 1cm cubes. In a medium bowl, combine tofu, 1/2 the Southeast Asian Spice Blend and a drizzle of olive oil. Season generously with salt and pepper and toss to coat.

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook spiced tofu, turning, until browned all over, 3-4 minutes. Transfer to a bowl. Return frying pan to medium-high heat. Add carrot and green beans with a dash of water and cook, tossing, until softened, 3-4 minutes. Add garlic, ginger and remaining spice blendwith another drizzle of olive oil and cook until fragrant, 1 minute. Return the tofu to the pan and toss to combine.