Thai Green Curry Brothy Rice with Crispy Tofu

Cook the rice following packet instructions. Finely slice the red chilli and the spring onion, separating the onion whites and greens.

To a blender, add ½ the spinach, the coriander, coconut milk, soy sauce, stock cube, agave (if using) and vegan fish sauce (if using). Blitz until smooth.

Heat a glug of vegetable oil in a large pan set over a low heat. Add the curry paste and spring onion whites and cook, stirring constantly, for 2 mins until fragrant. Add the water, remaining spinach and the blended green sauce to the pan. Leave to gently come to a simmer. Season with lime juice to taste.

Meanwhile, slice the baby corn into bite-sized chunks. Heat a drizzle of vegetable oil in a new large pan set over a high heat. Add the baby corn with a pinch of salt and fry for 2 mins, then add the mangetout and cook for another 3 mins until softened and starting to brown.

Remove the veg from the pan then crumble in the tofu. Add another splash of vegetable oil and cook the tofu over a high heat for 3-4 mins, then add the soy sauce and sesame seeds and cook for another 3 mins until really crisped up.

To serve, divide the rice between bowls, pour over the green sauce and top with the charred veggies and crispy tofu. Finish with the sliced chilli, spring onion greens and a wedge of lime, if you like.