• 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, 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 the rice is tender and the 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. Cut broccoli into small florets, then roughly chop stalk. • Cut Asian marinated tofu into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Cook in batches if your pan is getting crowded. Transfer to a plate.

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

• Add teriyaki sauce, soy sauce mix 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!