Gochujang Tofu Rice Bowl

Mince your garlic and slice your spring onion. Set aside in separate bowls.

Peel your carrot and slice it into long strips. Halve your cucumber, remove the seeds, and then slice it into long strips like the carrot. Cut the tops off your radishes and thinly slice them. Place your prepped veg in a glass jar or deep bowl.

Get a pot on medium heat and add your sugar, water and apple cider vinegar. Bring to a simmer then take it off the heat. Leave to cool then pour over your veg.

Now, cook your sushi rice according to package instructions.

Cut your tofu into small pieces and pat dry with a paper towel, this will absorb the water from the tofu.

Place your tofu with the cornflour and garlic powder in a plastic bag or sealed container and give it a good shake.

Get a wide, flat pan on medium heat, pour in a good glug of oil – enough so that it sits around 1½ cm high.

When your oil is ready, give your tofu a shake to get rid of excess cornflour before popping it into your pan and frying until crispy. Place the fried tofu cubes on a paper towel-lined plate or sieve.

Meanwhile, combine your gochujang, soy sauce, ketchup, maple syrup, rice wine vinegar, sesame oil, and water with your minced garlic in a small bowl. Pour this mix into a pan and bring to a simmer. Take it off the heat and add your fried tofu, giving it a good toss.

Serve your tofu with steamed rice, pickled veg and garnish with spring onions and toasted sesame seeds.