Preheat your oven to 200°C/Fan 180C°/Gas 6.
Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on. This'll keep the rice nice and warm.
While the rice simmers, make the dressing . Spoon the peanut butter into a bowl. Grate in the lime zest and squeeze in the juice from 1 half. Finely slice the coriander stalks (keep the leaves for later). Peel and grate the garlic and ginger. Halve the chilli and scoop out the seeds and white pith (habanero chillies are HOT so make sure you discard the seeds and white pith and, if you prefer a milder heat, use 1/4 of the chilli) and finely chop it. Stir everything into the peanut butter with 1 tbsp tamari, 2 tbsp cold water and a pinch of pepper.
Trim the French beans and tumble into a roasting tin. Pour over 1 tbsp olive oil and add a pinch of salt and pepper. Slide into the oven and roast for 10-15 mins.
While the beans roast, peel the carrots and use a vegetable peeler to create ribbons. When the beans are cooked, tip them into a large bowl and add the carrots.
Slice the tofu into small chunks. Pour 1 tbsp oil into a large pan and bring to a high heat. Carefully add the tofu and cook for 5-6 mins, turning occasionally till golden. Scoop out of the pan and add to the bowl with the beans and carrots.
Strip the kale leaves from their thick stalks, and thinly slice. Toss the kale into the empty pan you used to cook the tofu. Fry for 2 mins, stirring often, till the leaves are slightly wilted. Add to the veg.
Spoon the dressing over the vegetables and tofu and toss together till well coated. Pile onto mounds on the cooked rice and serve with a scattering of the coriander leaves and wedges of the remaining lime.