• Trim baby broccoli, halving any thicker stalks lengthways. Finely chop garlic. Thinly slice spring onion. Slice lime into wedges. • Drain sweetcorn. • Cut Asian marinated tofu into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes. • Add teriyaki sauce, a squeeze of lime juice and a splash of water, tossing to coat, 1 minute. Season with pepper.

• Microwave basmati rice until steaming , 2-3 minutes. To rice packet, add corn and fluff up with a fork. • Divide corn rice and garlicky baby broccoli between bowls. Top with teriyaki tofu and spring onion. Serve with any remaining lime wedges. Enjoy!