• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic 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 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice carrot into half-moons. • Trim ends of asparagus. • Cut Asian Marinated Tofu into 2cm chunks.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook tofu, turning occasionally, until golden, 4-5 minutes. • Add sweet soy seasoning and toss until fragrant, 1 minute. Transfer to a plate. TIP: Cook in batches if your pan is getting crowded.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and asparagus, tossing, until tender, 6-7 minutes. • Add remaining garlic and cook until fragrant, 1 minute.

• Add teriyaki sauce, the soy sauce, a drizzle of rice wine vinegar and a splash of water. Toss to combine.

• Divide garlic rice between bowls. • Top rice with teriyaki tofu and veggies. • Sprinkle over crispy shallots. • Tear over coriander to serve. Enjoy!