Crispy Gochujang Tofu Bowl With Cucumber Pickle, Creamy Avocado & Toasted Sesame Seeds

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a saucepan and a large frying pan. 

STEP 2

Wash the sushi rice, add to your saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low and cover. Cook until al dente, around 8-10 minutes.

STEP 3

Meanwhile, tear the tofu into bitesized chunks. Empty the cornstarch into a bowl, season with salt and pepper, then add the tofu and mix until it's evenly coated. Place your frying pan over a medium heat and add a drizzle of oil. Fry the tofu until crispy and golden on all sides, then turn off the heat and stir through the gochujang sauce. 

STEP 4

Julienne or grate the carrots. Remove the flesh from the avocado and dice into bitesized pieces.

STEP 5

To serve up, divide the sushi rice between serving bowls, top with the crispy gochujang tofu, then divide up the carrots, avocado and pickled cucumber. Finish everything with a sprinkle of the sesame gochugaru topping and enjoy!