• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until 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, pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 2cm cubes. • Trim and halve baby broccoli lengthways. Thinly slice carrot into sticks. • In a medium bowl, add tofu and cornflour. Season with salt and pepper, then gently toss until well coated. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, carrot and sesame seeds until tender, 4-5 minutes. • Add remaining garlic and baby spinach leaves. Cook until garlic is fragrant and spinach has wilted, 1 minute. Add a drizzle of sesame oil and season. Transfer to a plate and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Reduce heat to medium, then add Korean stir-fry sauce and ginger & lemongrass paste (see ingredients) and cook, stirring, until coated, 1 minute.

• While the tofu is cooking, combine sriracha and plant-based mayo in a small bowl. Season to taste.

• Divide garlic rice between bowls. Top with sesame veggies and Korean-style tofu. • Dollop over sriracha mayo to serve. Enjoy!