1In a wok or large frying pan, heat oil on high. Fry tofu 1-2 mins, turning, until golden brown. Drain on paper towel. Keep warm.
2Pour oil out of wok, leaving 1 tbsp. Stir-fry onion and wombok 4-5 mins, until just tender.
3Stir in coconut milk, soy and fish sauce. Bring to boil. Turn heat down. Simmer 5-6 mins until thickened slightly.
4In a saucepan of boiling water, cook beans 1-2 mins until just tender. Drain and add to wombok.
5Serve vegetables and sauce topped with fried tofu and reserved tender wombok leaves.
Photo: Rob Shaw/Bauer