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

Method

1. Take out a saucepan and a large frying pan.
2. Rinse the sushi rice under cold water until the water runs mostly clear, then drain well. Add to a saucepan with 1.25~1.5x its volume of cold water and, if you have time, leave to soak for 10–15 minutes. Bring to a boil over medium heat, then cover, reduce the heat to low, and cook for 10 minutes without lifting the lid. Turn off the heat and leave to steam, covered, until ready to serve.
3. Meanwhile, tear the tofu into bitesized chunks. Empty the cornflour 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 (approx 8-10 minutes), then remove and set aside. Add the gochujang sauce to the pan and cook for 30-60 seconds to thicken up a little, then turn off the pan and add the tofu back in and stir through. Alternatively if you like, you could add the sauce in with the tofu and cook for 30-60 seconds, but the method above keeps the tofu nice and crispy.
4. Julienne or grate the carrots . Remove the flesh from the avocado and dice into bite-sized pieces.
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 garnish and enjoy!

Highlighted = a make-ahead base; that's where it goes in.