• In a medium saucepan, heat a drizzle of olive oil over medium heat.
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• 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!

• When rice has 10 minutes remaining, trim pea pods. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook pea pods until tender, 2-3 minutes. Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.

• Cut plain tofu (see ingredients) into 2cm chunks.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• Return pea pods to pan then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste.

• Divide ginger rice and teriyaki tofu and pea pod stir fry between bowls. Enjoy!

ELEVATE ME: If you added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots. Serve with pickled ginger.