• 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. 
• 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. 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.

• Return tofu to the pan, then add teriyaki sauce, soy sauce mix and a splash of water. Toss to combine.

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