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

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Asian stir-fry mix, tossing, until tender, 3-4 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm. • Meanwhile, cut Malaysian tofu into 1cm cubes. Thinly slice long chilli (if using).

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook tofu, turning occasionally, until browned all over, 4-5 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger lemongrass paste and remaining garlic paste, stirring, until fragrant, 1 minute. Add coconut milk, the vinegar, the soy sauce, the brown sugar and a splash of water. Simmer until slightly thickened, 2-3 minutes. Return tofu to pan, tossing to coat.

• Divide garlic rice between bowls. • Top with veggies and coconut and ginger tofu, spooning over the sauce from the pan. • Sprinkle with chilli and sesame seeds to serve. Enjoy!