Peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil for cooking (see pantry for amount).

Once hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add  ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the tofu until golden, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.

Meanwhile, trim the green beans, then cut into thirds.

Zest and halve the lime (see ingredients for amount). 

Once the tofu is golden, remove from the pan to a plate. Turn the heat down to medium, add a drizzle of oil and cook the mushrooms for 2-3 mins.

Add the green beans, remaining garlic and the Thai style spice mix (add less if you'd prefer things milder). Toss to coat evenly and cook for 30 secs.

Next, stir the Thai green style paste into the pan and cook for 1 min.

Add the tofu, coconut milk and vegetable stock paste. Stir to combine, bring to the boil, then turn the heat down to medium and simmer until thickened slightly, 4-5 mins.

Once the curry has thickened, season with salt, pepper and a squeeze of lime juice. Taste and add more salt, pepper and more lime juice if needed.

Fluff up the rice with a fork and stir through the lime zest.

Share the zesty garlic rice and tofu curry between your bowls.

Serve with any remaining lime wedges on the side for squeezing over.