Thai Green Curry & Tofu

While the rice is cooking, pat the firm tofu (see ingredients list) dry with paper towel and cut into 1cm cubes. Thinly slice the brown onion. Trim the green beans and cut into thirds. Finely chop the garlic (or use a garlic press). Very thinly slice the kaffir lime leaves. Roughly chop the Asian greens. TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them very thin!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the tofu cubes and a good pinch of salt and pepper. Cook, turning occasionally, for 3-4 minutes or until golden. Transfer to a plate.

Return the pan to a medium-high heat with a drizzle more olive oil. Add the brown onion and green beans and cook for 4-5 minutes or until softened. Add the garlic and Thai green curry paste (see ingredients list) and cook for 1 minute or until fragrant. SPICY! The curry paste is spicy so use less if you're sensitive to heat. Add the coconut milk (see ingredients list) and kaffir lime leaves and simmer for 2-3 minutes or until the sauce has thickened slightly.

Add the Asian greens, tofu and soy sauce to the curry and stir until wilted and heated through.