Korean-Inspired Bulgogi Tofu Rice Bowl

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve the broccoli widthways. Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

Add the garlic and cook until fragrant, 30 secs, then add a splash of water.  Cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Transfer to a bowl and cover to keep warm. Give the pan a wipe out.

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

Meanwhile, pop the carrot ribbons into a small bowl with the rice vinegar and sugar for the pickle (see pantry for amount). 

Add a pinch of salt, mix together and set aside to pickle.

When the tofu is crispy, pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder), half the soy sauce and water for the sauce (see pantry for amount). Stir to combine.

Bring to the boil, then simmer, 1 min. Add a splash of water if you feel it needs it.