• 180g tofu Tofu, firm
• 150g jasmine rice Jasmine Rice, boiled
• 80g green beans Green Beans, boiled
• 80g mushrooms Mushrooms
• 30g curry paste Curry Paste, Thai red
• 150g coconut milk Coconut Milk, light
• 20g juice of ½ lime Lime
• fresh coriander & sliced chilli

1. 1

   Prep everything first: wash and trim the green beans and mushrooms, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

4. 4

   Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.

5. 5

   Meanwhile, steam or stir-fry the green beans and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: jasmine rice first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.

Tap ingredients and steps to tick them off as you cook.