Gochujang Tofu Rice Bowl

Halve, peel and slice the red onion as thinly as you can. Zest and cut the lime into wedges. Pop half the onion into a small bowl and add half the lime juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the Tenderstem® and remaining onion and season. Stir-fry, 2-3 mins. Add a splash of water, then cover with a lid and allow to cook until tender, 4-6 mins. Remove the veg from the pan and cover to keep warm.

While the broccoli cooks, drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.

Add the tofu chunks to a medium bowl with the cornflour. Season with salt and pepper, then toss to coat.

Heat the (now empty) frying pan on high heat with a generous drizzle of oil. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

In the meantime, in a medium bowl, combine the gochujang paste, ketjap manis, honey, soy sauce, ketchup and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the tofu is slightly crispy, lower the heat to medium, then add the garlic and stir-fry, 30 secs.

Stir the sauce into the pan until the tofu is coated. Bring to a boil, then lower the heat and simmer until the sauce has thickened slightly, 3-4 mins. 

Stir the cooked veg through the sauce until piping hot, 1-2 mins. Add a squeeze of lime juice from a lime wedge.

Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if the sauce is a little thick.