Step 1

Put the jasmine rice into a pan with 480ml of water and a pinch of salt. Bring to the boil, turn the heat to low, put on a lid and simmer gently for 10 minutes, then leave off the heat to steam for another 10 minutes. Fluff up with a fork just before serving.

Step 2

Toss the smoked tofu in a bowl with the oil then cook in a non-stick frying pan for 1-2 minutes on each side until really crisp, then remove with a slotted spoon.

Step 3

Add the curry paste and coconut milk to the pan and simmer for 5 minutes until reduced slightly. Return the tofu along with the sugar snaps, baby sweetcorn and green beans, and simmer for 5 minutes until the vegetables are tender.

Step 4

Stir the lime juice and coriander through the curry, then serve with the rice.