Prep: finely mince the shallot, peel and mince the garlic, de-seed and slice the chilli. Wash the beans, trim off the tips, and cut into halves on a diagonal. Slice off the ends of the zucchini, slice vertically down the centre, then cut into slices on the diagonal. Cut the Spanish pepper in half lengthways, remove the seeds and slice thin. Rinse rice well then cook as per packet instructions and set aside.
Curry: Ideally, marinate the cubed tofu in the tamari sauce for an hour before you start to cook, otherwise, coat it well, then add to a hot wok or skillet with 2 tablespoons olive oil, and cook till just browned on all sides (just a few minutes).
Push the tofu to the side and add minced shallot and cook till golden, add garlic and chilli and cook another minute. Add the Thai green curry paste (thaw first if using pre-made frozen cubes) and cook till fragrant, combining all ingredients in the wok/skillet now to coat.
Add coconut milk and vegetable stock and let the mixture reduce down over a few minutes.
Add all vegetables, lime juice and coconut sugar (little at a time – you may find it sweet enough), and cook a final few minutes till the vegetables are just soft.
Serve with Jasmine rice and fresh Thai basil to garnish.