• Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive oil over medium heat.
• Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) 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 rice is tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so don’t peek!

• Meanwhile, trim and roughly chop green beans. Thinly slice carrot into half-moons. Thinly slice spring onion diagonally.

• Cut Japanese tofu and chicken breast into 2cm chunks.

• In a small bowl, combine umami paste, sweet chilli sauce, the soy sauce and water (for the sauce).

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook tofu and chicken, tossing until browned, 4-6 minutes. Transfer to a plate. 

• Return frying pan to high heat with a drizzle of olive oil. Cook green beans and sliced mushrooms, tossing regularly, until tender, 4-5 minutes. Stir in remaining garlic until fragrant, 1-2 minutes. Transfer to a plate.

• Return tofu and chicken to pan then add sauce mixture and spring onion, tossing, until well combined, 1-2 minutes.

• Divide garlic rice between bowls.
• Top with umami tofu, chicken and green bean stir-fry.
• Drizzle over sriracha. Sprinkle over mixed sesame seeds to serve. Enjoy! 

TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.