Step 1

• Finely chop garlic.• In a medium saucepan, heat plant-based butterwith a dash of olive oil over medium heat. Cook1/2 the garlic until fragrant, 1-2 minutes.• Add the water and a generous pinch of salt andbring to the boil.• Add jasmine rice, stir, cover with a lid andreduce heat to low. Cook for 12 minutes, thenremove from heat and keep covered until rice istender and all the water is absorbed,10-15 minutes.TIP: The rice will finish cooking in its own steam sodon't peek!

Step 2

• Meanwhile, thinly slice carrot into sticks.Roughly chop Asian greens. Pat dry firm tofuand cut into bite-sized chunks.

Step 3

• In a large frying pan, heat a drizzle of olive oilover high heat. Cook carrot until tender,3-4 minutes.• Add Asian greens and remaining garlic and cookuntil just wilted, 1-2 minutes. Season to taste.• Transfer to a bowl, drizzle with rice wine vinegarand cover to keep warm.TIP: Add a dash of water to the veggies to helpspeed up the cooking process.

Step 4

• In a large bowl, combine Southeast Asian spiceblend, cornflour (see ingredients) and a pinch ofsalt and pepper.• Add tofu and gently toss to coat.

Step 5

• Return pan to medium-high heat with a drizzleof olive oil. When oil is hot, pick up tofu usingtongs and shake off any excess flour. Cook tofu,tossing occasionally, until browned and warmedthrough, 3-5 minutes.• In last minute of cook time, add a pinch of chilliflakes (if using) and cook until fragrant,1 minute.• Remove pan from heat, add plum sauce and asplash of water. Gently toss until combined.TIP: Add a drizzle more olive oil if necessary!

Step 6

• Divide garlic rice between bowls. Top withveggies and sweet-soy tofu.• Spoon over any remaining plum sauce from pan.• Garnish with crispy shallots. Serve with plant-based aioli. Enjoy