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

Finely chop the garlic. In a medium saucepan, heat the plant-based butter and a dash of olive oil over a medium heat. Cook the ginger paste and garlic until fragrant, 1-2 minutes. Add the basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the 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 the carrot into half-moons. Cut the capsicum into bite-sized chunks. Cut each piece of the Japanese tofu into halves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu, tossing, until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm. Return the frying pan to a medium-high heat with a drizzle of olive oil. Stir-fry the carrot and capsicum until tender, 5-6 minutes.

To the pan with the veggies, add the Southeast Asian spice blend and cook, stirring until fragrant, 1 minute. Stir in the coconut milk, the water (for the curry), vegetable stock powder, soy sauce and brown sugar. Return the tofu to the pan, then simmer until slightly thickened, 1-2 minutes. Stir through the baby spinach leaves until wilted. Season to taste.

Divide the ginger-garlic rice between bowls. Top with the Southeast Asian tofu curry. Spoon over some pickled onion. Sprinkle with the roasted cashews to serve.