Thai Green Tofu Curry

While the rice is cooking, pat the firm tofu (see ingredients) dry with paper towel and cut into 1cm cubes. Thinly slice the brown onion. Trim the green beans and cut into thirds. Thinly slice the carrot into half-moons. Finely chop the garlic. Thinly slice the makrut lime leaves. TIP: Makrut lime leaves have a fibrous texture, so you want to slice them thinly

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

Add the tofu and soy sauce to the curry and stir until heated through.