Directions

• Make the curry sauce
  Heat a small saucepan over medium heat. Add the fennel, cumin, and coriander seeds and toast until fragrant.
  Add a little rapeseed oil, followed by the shallot, red chillies, garlic, and tomatoes. Cook until the vegetables soften.
  Add the turmeric and smoked paprika and stir well.
• Add the coconut and miso
  Pour in the water and bring to a gentle boil.
  Add the creamed coconut and white miso paste. Stir until completely dissolved.
  Blend the sauce until smooth using a stick blender or food processor.
  For a smoother, more refined sauce, pass it through a fine sieve to remove the tomato skins and seeds.
  Season with sea salt and black pepper to taste, then set aside.
• Cook the tofu
  Heat a sauté pan over medium heat with a little rapeseed oil.
  Add the tofu cubes and cook until golden and lightly crispy on the outside.
• Build the curry
  Add the sliced Chinese cabbage to the pan and cook until softened and slightly juicy.
  Pour in the prepared curry sauce and stir well.
  Cover with a lid, reduce the heat, and gently simmer.
• Cook the rice
  Meanwhile, add the rinsed basmati rice and 180ml water to a saucepan.
  Bring to a boil, then cover, reduce the heat to low, and simmer for about 15–20 minutes, or until the rice is tender and the water has been absorbed.
  Let the rice rest for a few minutes before fluffing with a fork.
• Add the green beans
  Add the green beans to the curry and continue simmering until they are tender but still have some bite.
  Season the curry with salt and black pepper to taste.
• Serve
  Fluff the basmati rice and divide between two bowls.
  Spoon the red coconut tofu curry alongside or over the rice.
  Finish with freshly chopped coriander and serve hot.