• Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over medium heat.
• Cook half the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• 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, thinly slice red onion. Trim pea pods. Roughly chop Asian greens. Slice kernels off corn cob. Cut Japanese tofu into bite-sized chunks.
• In a small bowl, combine plant-based Asian mushroom sauce, sweet chilli sauce, the soy sauce, remaining garlic and a splash of water.
• When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• Cook onion and corn, tossing, until tender, 2-3 minutes. Add pea pods and Asian greens and cook, until just wilted, 2-3 minutes. Transfer to a bowl. 

TIP: Cover the pan with a lid if the kernels are ‘popping’ out. 

• To a medium bowl, add cornflour and a pinch of salt and pepper. Add tofu and toss to coat.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing, until browned, 3-4 minutes.
• Return veggies to pan, then add sauce mixture, stirring, until bubbling, 1 minute. Season with pepper. 

• Divide garlic rice and sweet chilli tofu stir-fry between bowls. Spooning over any extra sauce from pan.
• Sprinkle with crushed peanuts to serve. Enjoy!