• Add the water (for the rice) to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli florets, tossing, until tender, 6-7 minutes.
• Add garlic paste and baby spinach leaves and cook until fragrant and 
wilted, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm. 

TIP: Add a dash of water to the pan to help speed up the cooking process. 

• While veggies are cooking, cut Malaysian tofu into 2cm chunks.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 minutes.

• Reduce heat to medium, then add satay seasoning, coconut milk, add water (for the sauce) and peanut butter and simmer, until slightly thickened, 1-2 minutes.

• Divide rice between bowls.

• Top with garlic veggies and mild coconut satay tofu.

• Spoon over any remaining sauce and garnish with crispy shallots to serve. Enjoy!