• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Add the plant-based butter and crushed peanuts and stir to combine. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim and roughly chop green beans. Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long chilli (if using) and spring onion. • Cut Japanese tofu pieces into quarters. • In a small bowl combine plant-based fish sauce, sweet chilli sauce, the brown sugar, the rice wine vinegar and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, until tender, 4-5 minutes. Transfer to a plate. • Meanwhile, in a shallow bowl, combine tofu, cornflour and a pinch of salt.

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • Shaking off excess flour, cook tofu, tossing until browned, 3-4 minutes.

• Reduce heat to low. To pan with tofu, add the sauce mixture and return the veggies to the pan. • Toss until wilted and combined, 1-2 minutes. Season.

• Divide peanut rice and garlic tofu & veggie stir fry between bowls. • Top with spring onion and chilli (if using) to serve. Enjoy!