Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime

Method

1. Boil your kettle and take out two saucepans and a frying pan.
2. Place the jasmine rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.
3. Place your frying pan over a medium heat and add a drizzle of oil. Cut the tofu into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add the mangetout and fry them for 3 minutes or lightly charred but still with some crunch.
4. Meanwhile empty the curry sauce into your other saucepan and warm through over a medium-low heat for 3-5 minutes.
5. Thinly slice the red chilli and quarter the lime for garnish and set aside.
6. To serve up, divide the sauce between serving bowls, then add the tofu , mangetout and jasmine rice . Garnish with red chilli and a squeeze of fresh lime juice. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.