Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek.

While rice is cooking, thinly slice onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover onion. Set aside.

Slice carrot into thin sticks. Trim and halve green beans. Thinly slice zucchini into half-moons. Cut Japanese tofu into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry the carrot, green beans and zucchini until tender, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Remove from heat. Season with salt and pepper. Transfer to a bowl. Cover to keep warm.

Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook tofu, tossing, until browned, 3-4 minutes. Stir through ginger paste and the soy sauce until bubbling, 30 seconds.

Drain pickled onion. Stir crushed peanuts through rice. Divide peanut rice between bowls. Top with garlic veggies, ginger tofu and some pickled onion. Serve with plant-based aioli.