• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Return saucepan to medium-high heat with the butter and a drizzle of olive oil. • Cook ginger paste until fragrant, 1 minute. Return cooked rice to pan and stir to combine. Season to taste. Cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook Asian stir-fry mix, tossing, until tender, 3-4 minutes. • Add half the garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. Season and cover to keep warm.

• While veggies are cooking, cut Japanese tofu into 2cm chunks. • In a small bowl, combine sweet chilli sauce, soy sauce mix, sesame seeds and remaining garlic paste. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until browned, 3-4 minutes. • Remove from heat and add sweet chilli sauce mixture, tossing to coat.

• Divide ginger rice between bowls. • Top with garlicky veggies and sweet chilli tofu. • Garnish with crispy shallots. Serve with a dollop of mayonnaise. Enjoy!