Instructions

1. Rinse and drain the rice, then cook it in the coconut milk and water, then rest under cover.
2. Dry-fry the desiccated coconut in a pan and set aside.
3. Prepare the vegetables: remove & discard the woody, outer layer of the lemongrass, then finely chop the flesh. Peel and grate the ginger, finely chop the chilli. Thinly slice the pepper. Cut the tofu into 2 cm cubes.
4. Heat half of the oil in a wok and stir-fry the tofu until golden. Transfer them to a plate lined with kitchen paper.
5. Add the remaining oil to the wok, heat it till it’s smoky, then add the ginger, chilli, lemongrass and garlic. Stir for half a minute, taking care not to burn. Add the green beans and peppers, stir for 2-3 minutes, until they’re tender. If necessary, add some water.
6. Return the tofu cubes to the wok. Pour in half of the soy sauce. Season with salt& pepper. Add the remaining soy sauce, if you think it’s needed.
7. Mix two-thirds of the fried coconut with the steamed rice, then transfer to a serving dish.
8. Transfer the tofu mixture to another serving dish and scatter the remaining coconut on top.
9. Serve hot.