• Rinse and drain white rice. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, trim and roughly chop green beans. • Thinly slice carrot into half-moons. • Thinly slice spring onion diagonally. • Cut Japanese tofu into 2cm chunks. • In a small bowl, combine umami paste, sweet chilli sauce, the soy sauce and water (for the sauce).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. Cook in batches if your pan is getting crowded. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. Cook green beans and carrot, tossing regularly, until tender, 4-5 minutes. • Return tofu to pan then add sauce mixture and spring onion, tossing, until well combined, 1-2 minutes.

• Divide garlic rice between bowls. • Top with umami tofu and green bean stir-fry. • Drizzle over sriracha. Sprinkle over mixed sesame seeds to serve. Enjoy!