• Thinly slice red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to the pickling liquid. Add just enough water to cover onion. Set aside.

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook ginger paste and garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, thinly slice carrot into half-moons. Cut capsicum into bite-sized chunks. Set aside. • Cut Japanese tofu into 2cm chunks. • In a medium bowl, combine cornflour and a pinch of salt and pepper. Add tofu, tossing to coat.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Shake excess flour off tofu. Cook tofu, stirring, until browned, 3-4 minutes. Transfer to a paper towel-lined plate. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Stir-fry the carrot and capsicum until tender, 5-6 minutes.

• Add Southeast Asian spice blend to the veggie pan and cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the water (for the curry), vegetable stock powder, the soy sauce and brown sugar. Simmer until slightly thickened, 1-2 minutes. • Return tofu to pan. Add baby spinach leaves and cook, stirring, until spinach is wilted. • Remove from heat. Season to taste.

• Drain pickled onion. • Divide Southeast Asian tofu and coconut curry and ginger-garlic rice between bowls. • Top with pickled onion. • Sprinkle with crushed peanuts to serve. Enjoy!