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

Meanwhile, cut Japanese tofu into 1cm cubes. Thinly slice brown onion. Thinly slice carrot into rounds. Roughly chop baby spinach leaves. Trim and halve green beans. Finely chop garlic.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Japanese tofu, 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 pan to medium-high heat with a drizzle of olive oil. Cook onion, carrot and green beans until softened, 5-6 minutes. Add garlic, ginger lemongrass paste, baby spinach and Thai green curry paste (see ingredients) and cook until fragrant, 1 minute. Add coconut milk and the brown sugar and simmer until sauce is slightly thickened, 2-3 minutes.

Return tofu to pan, then add the soy sauce. Stir until heated through.

Roughly chop coriander. Divide jasmine rice between bowls. Top with Thai green tofu and veggie curry. Sprinkle with crushed peanuts and coriander to serve.