Drain and rinse tofu, pat dry with a paper towel, and cut into small cubes.
Place the peanut butter and tamari in a large bowl and mix well.
Add tofu and make sure each cube is well-coated in the sauce - set aside while you prepare the other ingredients.
For the curry:
Heat up the oil in a large saucepan.
Once hot add the spring onions, ginger and garlic and fry for a couple of minutes until softened.
Add the curry powder, chilli and turmeric and fry for a minute until fragrant.
Add the red pepper, coriander (cilantro), agave syrup, lime juice, stock cube, coconut milk, peanut butter, tofu (and the remaining marinade) and salt + pepper, with enough water to roughly cover.
Bring to the boil and simmer on a low heat for around 5 minutes.
Add the French beans and simmer for another few minutes until cooked through.
To serve:
Serve alongside rice, scatter over chopped peanuts and add a wedge of lime, if desired.