Method

1. Heat oil in a wok or non-stick frypan over medium-high heat.
2. Add tofu and stir-fry until slightly golden brown all over. Strain tofu then place aside.
3. Re-heat pan over medium-high heat. Add curry paste, cabbage, turnip, beans, tofu and water, stir well and bring to the boil. Reduce heat and simmer for 15 minutes.
4. Stir in coconut milk and further simmer for 2 minutes.
5. Serve with steamed rice.