In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, pat the firm tofu (see ingredients) dry with paper towel and cut into 1cm cubes. Thinly slice the brown onion. Trim the green beans and cut into thirds. Thinly slice the carrot into half-moons. Finely chop the garlic. Thinly slice the makrut lime leaves. TIP: Makrut lime leaves have a fibrous texture, so you want to slice them thinly

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and a good pinch of salt and pepper. Cook, turning occasionally, until golden, 3-4 minutes. Transfer to a plate.

SPICY! The curry paste is spicy so use less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle more olive oil. Cook the onion, green beans and carrot until softened, 5-6 minutes. Add the garlic, ginger lemongrass paste and Thai green curry paste (see ingredients) and cook until fragrant, 1 minute. Add the coconut milk, brown sugar and makrut lime leaves and simmer until the sauce has thickened slightly, 2-3 minutes.

Add the tofu and soy sauce to the curry and stir until heated through.

Divide the jasmine rice between bowls and top with the Thai green tofu curry. Sprinkle with the crushed peanuts.