• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook 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 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

• Meanwhile, thinly slice radish.
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to the pickling liquid with just enough water to cover the radish. Set aside.

TIP: Slicing the radish very thinly helps it pickle faster!

• Thinly slice spring onion.
• Cut Asian marinated tofu into 2cm chunks.
• In a medium bowl, combine tofu, a pinch of sweet soy seasoning and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes.
• Add Korean stir-fry sauce and cook, turning to coat, until fragrant, 1 minute.

• In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste.

• Drain pickled radish.
• Bring everything to the table.
• Build your own plate with garlic rice, sticky Korean tofu, pickled radish rounds, cabbage slaw, garlic aioli, sesame seeds and spring onion.
• If you've selected an add-on bundle, serve with chilli stir-fry Asian greens. Enjoy!