Crispy Satay Tofu

with Curry Sauce and Coconut Rice

1½ tbs plain flour

2 tbs vegetable oil

small saucepan with lid

medium deep frypan

slotted spoon

small frypan

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, cut the capsicum into 2cm chunks. Thinly slice the spring onion on an angle. Crush or finely chop 2 garlic cloves. Cut the tofu into 2cm cubes. Put 1½ tbs plain flour in a large bowl, add the tofu and toss to coat.

Heat 1½ tbs vegetable oil in a medium deep frypan over medium-high heat. Cook the tofu for 2 mins each side or until crisp and golden. Remove from the pan with a slotted spoon, then season with salt. Heat 2 tsp vegetable oil in the pan over medium heat. Cook the capsicum, stirring, for 3 mins or until softened.

Add the garlic and half the Balinese seasoning* to the capsicum and cook, stirring, for 1-2 mins until fragrant. Stir in the coconut milk and 2 tbs water. Bring to a simmer over medium-high heat and cook for 3-4 mins until thickened (see Make it yours). Remove the pan from the heat. Taste, then season with salt and pepper.

Meanwhile, put the coconut in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove the pan from the heat. Add the coconut to the rice and stir to combine. Divide the coconut rice, curry sauce and crispy tofu among bowls. Scatter over the spring onion and enjoy!

The curry sauce has a thick consistency. If you'd prefer a thinner sauce, simply add a splash of water.