• Finely chop garlic. • In a medium saucepan, heat plant-based butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1 minute. • Add water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

• While the rice is cooking, roughly chop onion. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into halfmoons. Drain the sweetcorn (see ingredients). • Drain Peking marinated tofu and pat dry with paper towel. Cut tofu into 2cm chunks.

• SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook onion, broccoli, carrot and sweetcorn, tossing, until tender, 6-7 minutes. • Add green curry paste (see ingredients), ginger paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add coconut milk, the brown sugar, soy sauce and water (for the curry). Stir to combine and cook until slightly thickened, 2-3 minutes. • Return tofu to the pan, stirring until combined.

• Divide garlic rice between bowls. Top with Thai green tofu curry and veggies. • Garnish with roasted peanut & cashew mix. Tear over herbs to serve. Enjoy!