• Boil the kettle. Half-fill a medium saucepan with the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people). • Add basmati 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. Season to taste. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim and roughly chop pea pods. 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 Asian mushroom sauce, the brown sugar, the vinegar, soy sauce and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and pea pods, until tender, 4-5 minutes. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. • 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. • Add Asian greens and toss until wilted and combined, 1-2 minutes. Season.

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