• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash 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 jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove 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!

• Meanwhile, trim baby broccoli. • Thinly slice zucchini into sticks. • Pat dry firm tofu (see ingredients) and cut into bite-sized chunks. • Cut chicken breast into 2cm chunks. • In a small bowl, combine plum sauce, the vinegar and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook baby broccoli and zucchini, tossing, until tender, 4-6 minutes. • Add garlic and baby spinach leaves and cook until just wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.

• Meanwhile, in a large bowl, combine tofu, sweet soy seasoning, cornflour and a pinch of salt and pepper.

• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off tofu then cook tossing occasionally, until browned and warmed through, 3-5 minutes. • Add sauce mixture, tossing, until combined, 1 minute. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest. TIP: Add a drizzle more olive oil if necessary!

• Divide garlic rice between bowls. Top with veggies, chicken and sweet-soy tofu. • Spoon over any remaining plum sauce from pan. • Top with crispy shallots. Serve with plant-based aioli. Enjoy!