If you're familiar with bibimbap, the Korean “mixed rice” dish, then you'll love this Chinese-inspired version. So, divvy up the fragrant rice, pile on the toppings and then mix it all together for a glorious fusion of flavours and textures.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Finely chop the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger and 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water and the salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the Chinese tofu into 2cm pieces. Thinly slice the capsicum. Trim and thinly slice the snow peas length ways. Roughly chop the Asian greens. Thinly slice the long red chilli (if using).
Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 2-3 minutes. Transfer the sesame seeds to a medium bowl. Add the sweet chilli sauce and 1/2 the soy sauce to the bowl. Combine well.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and Chinese tofu and cook, tossing, until browned, 4-5 minutes. Add the remaining soy sauce and stir to coat. Transfer to a bowl.
Return the frying pan to a medium-high heat. Add the snow peas and Asian greens and cook until just tender and wilted, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.
Divide the garlic & ginger rice between bowls. Top with the tofu and greens. Spoon over the sesame sauce and mayonnaise. Garnish with the chilli (if using).