• In a medium saucepan, heat the butter with a dash of olive oil over medium 
heat. Cook garlic paste until fragrant, 1-2 minutes. 
• Add the water and a generous pinch of salt to the pan 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 water is absorbed, 10-15 minutes.

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

• Meanwhile, combine sriracha and mayonnaise in a small bowl. Season to 
taste with salt and pepper. Set aside. 
• Cut plain tofu (see ingredients) into 2cm chunks. Thinly slice spring onion. 

TIP: Sriracha is slightly spicy, use less if you're sensitive to heat.

• When rice has 5 minutes remaining, heat a large frying pan over 
medium-high heat with a generous drizzle of olive oil. When the oil is hot, 
cook tofu, turning occasionally, 4-5 minutes. 
• Add sweet soy seasoning and cook, turning to coat, until fragrant, 
1 minute. 
• Remove pan from heat, then add sweet chilli sauce, tossing tofu to coat. 

• Thinly slice radish. 
• In a large bowl, combine shredded cabbage mix, radish, ponzu sauce and a drizzle of olive oil. Season to taste. 
• Divide garlic rice between plates. Top with sweet chilli-glazed tofu and 
radish slaw. 
• Drizzle with sriracha mayo. Garnish with spring onion to serve. Enjoy!