2 garlic cloves, finely chopped or grated
3 spring onions, thinly sliced, sliced green parts reserved to garnish
50g/1¾oz frozen sweetcorn
80g/2¾oz leftover cooked rice (see recipe tip)
3 tbsp soy sauce
1 tbsp vegetable oilÌý
200g/7oz silken tofu, roughly crumbled
75g/2½oz frozen peas