Vegan coconut green curry with tofu and vegetables around a mould of jasmine rice

Rinse and drain two cups of jasmine rice, season with salt and pepper, and cook in a rice cooker.

Remove the strings from the snap peas; prepare carrots, red onion and tomatoes; roll the baby bell peppers to loosen the seeds, cut off the tops and shake the seeds out.

Dry the extra firm tofu with a paper towel and slice into cubes.

In a hot pan with olive oil, cook garlic and onions, then the vegetables and mushrooms.

Add green curry paste, deglaze with coconut milk and simmer one minute; turn off the heat.

Toss the rice with toasted sesame oil, green onions and cilantro; pack it gently into a cup or bowl and turn it onto the plate.

Plate the curry around the rice and finish with cilantro.