Gado Gado with Coconut Rice

Place the Jasmine rice in a sieve and rinse under cold water until the water runs clear. Transfer to a medium saucepan and add the coconut milk and water. Bring to the boil. Reduce to a simmer and cook for 12-15 minutes or until the rice is tender and the liquid has been absorbed.

Meanwhile, bring a small saucepan of water to the boil. Add the free-range eggs and cook for 7 minutes. Add the green beans in the last 2 minutes. Drain and rinse the beans and whole eggs (in their shell) under cold water. Peel the eggs, halve and set aside. Tip: If your eggs are not at room temperature, run them under warm water before adding them to the saucepan.

Place the same small saucepan back over a medium heat. Add the remaining coconut milk, peanut butter and salt-reduced soy sauce. Bring to a simmer, stirring, for 1-2 minutes or until the sauce is well combined and has thickened a little.

Heat an oiled medium frying pan over a medium heat. Add the peanut satay tofu and cook for 1-2 minutes on each side or until golden.