Indian curry with fried tofu

This is how you make it

1. Gently press the tofu to remove excess moisture and pat dry. Cut into 2 cm cubes. Add the arrowroot and toss to coat.
2. Heat 2 tbsp coconut oil in a frying pan and cook the tofu for 4 minutes until golden brown. Set aside.
3. Finely chop the red onion. Cut the courgette into slices or strips. Trim the green beans and cut each one into three pieces.
4. Heat 2 tbsp coconut oil in a wok or frying pan. Add the green beans, courgette and red onion and stir-fry over high heat for 3 minutes.
5. Add the curry paste and cook for a few minutes over medium heat. Add the bamboo shoots and coconut milk and leave to simmer gently for 10 minutes.
6. Cook the rice according to the instructions on the packet. Finely chop the parsley.
7. Divide the curry between 4 bowls. Garnish with parsley. Serve with the tofu and rice.