If using ready to heat rice cook according to packet instructions 2 minutes before serving. Otherwise, add the basmati rice to a saucepan and cover with double the volume of water (for 200g rice you'll need 400ml water; for 300g you'll need 600ml water, and so on) and a pinch of salt. Bring to the boil, then cover with a lid and turn the heat down to its lowest setting. Simmer for 10 minutes (don't be tempted to lift the lid off before then), then remove from the heat and leave to stand until everything is ready.

Wrap both blocks of tofu in kitchen paper, press firmly to squeeze out excess moisture and cut into 3cm cubes. Set a large frying pan over medium-high heat and add the vegetable oil. Add the tofu and fry for 2-3 minutes on each side, until golden and crispy.

Whilst the tofu is frying, add the peanut butter, soy sauce, miso, lime juice, sugar and 4 tbsp water (if cooking for 4) to a bowl and beat until smooth. You might need more water depending on the brand of peanut butter you’re using, it should be the consistency of double cream.

To the same pan that you cooked the tofu, add the tenderstem broccoli and cook for 5-6 minutes on high heat until charred (you might need to do this in batches depending on the size of your pan). Stir only occasionally as the tenderstem needs the direct heat from the pan to char. Add the peas and cook for a further 2 minutes. Fill a glass with water and have it ready by the hob. Take the pan off heat, add most of the peanut sauce and a splash of water, stirring until you have a smooth, silky sauce that clings to vegetables. Add water as needed.

Fluff the rice through with a fork and divide the rice between the plates, followed by the vegetables and crispy tofu, drizzling any extra sauce over the top. Splash some more soy sauce over the tofu if you like, and garnish with a wedge of lime.