Nasi goreng from The Tofu Cookbook by Becky Johnson

Ingredients

• 50 g/2 oz/½ cup peanuts, roasted and chopped
• small bunch of fresh coriander (cilantro), chopped
• 90 g/3½ oz green beans, thinly sliced
• 200 g/7 oz/1¾ cups frozen peas
• 50 g/2 oz/scant 1 cup desiccated (dry unsweetened shredded) coconut, toasted
• 3 eggs, lightly beaten
• 250 g/9 oz/generous 1¼ cups Thai fragrant or basmati rice
• 30 ml/2 tbsp groundnut (peanut) oil
• 2 garlic cloves, finely chopped
• 1 bunch of spring onions (scallions), thinly sliced diagonally
• 15 ml/1 tbsp Indonesian or Thai red curry paste
• 60 ml/4 tbsp light soy sauce
• 250 g/9 oz firm tofu, drained