Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite Once cooked, drain, return it to the pot and keep covered until serving Boil half a kettle

Drain your tofu, then pat it dry with kitchen paper Slice the drained tofu into 2 pieces per person, then score in a criss-cross pattern, taking care not to cut all the way Add the sliced tofu to a large bowl with your soy sauce and give everything a good mix up until all the tofu is coated – this is your marinated tofu Dissolve your creamed coconut in 150ml [225ml] [300ml] boiled water with a generous pinch of salt – this is your coconut stock

Peel and roughly chop your shallot[s] Peel and roughly chop your garlic Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely Chop your lime[s] in half Separate your coriander leaves from the stalks, then chop both finely

Add the chopped shallot, garlic, chilli (can't handle the heat? Go easy!) and the chopped coriander stalks to a pestle & mortar Add a pinch of salt and grind to a paste – this is your Thai-style paste Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat, and once very hot, add the marinated tofu and cook for 5-6 min, turning occasionally until golden and crisp

Once golden, add the Thai-style paste to the tofu and cook for 2-3 min further or until fragrant Once fragrant, reduce the heat to medium, add your coconut stock and cook for 4-5 min or until the sauce has thickened Add the juice of half the lime[s] and stir it all together – this is your Thai-style sauce Cut the remaining lime into 1 wedge per person

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips Slice your sugar snaps peas in half lengthways Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger Wash your spring greens then pat it dry with kitchen paper Rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Heat a separate, large, wide-based pan (preferably non-stick) with 1 tbsp [1 ½ tbsp] [2 tbsp] vegetable oil over a high heat Once hot, remove the pan from the heat, add the sliced spring greens and pepper strips with a pinch of salt, then return the pan to the heat and cook for 4-6 min or until starting to soften Add the chopped ginger and halved sugar snaps and cook for a further 2 min or until everything is cooked with a slight bite – this is your ginger veg

Serve the Thai-style tofu with the brown rice and ginger veg to the side Drizzle the Thai-style sauce all over Garnish with the chopped coriander leaves and a lime wedge Enjoy!