Crispy Shallot, Prawn & Chilli Oil Tofu

• Meanwhile, boil the kettle. • Finely chop garlic. • Roughly chop Asian greens. • Cut broccoli (see ingredients) into small florets, then roughly chop stalk.

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add broccoli and cook, tossing, until softened, 5-6 minutes. • In the last minute of cook time, add Asian vegetable and half the garlic and cook until wilted. Transfer to a bowl, season and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• To a small heatproof bowl, add the brown sugar, a pinch of chilli flakes (if using), sesame seeds, crispy shallots, ginger paste (see ingredients) and remaining garlic. • Return frying pan to high heat with the olive oil (2 tbs for 2 people / 1/4 cup for 4 people) until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix until combined.

TIP: The hot oil will bubble up and 'cook' the garlic.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Meanwhile, remove plain tofu from packaging and place on a microwave-safe plate. Microwave until heated through, 1-2 minutes. • Slice tofu into 1cm slices.