Korean Inspired Bulgogi Tofu Rice Bowl

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt and pepper.

Add the carrot ribbons, toss to coat, then set aside to pickle.

Halve the broccoli widthways. 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 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.

Drain the tofu and throughly pat dry with kitchen paper. Tear into 3cm chunks.

In a medium bowl, combine the Indonesian style spice mix, plain flour and salt (see pantry for both amounts). Add the tofu chunks and toss to coat.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, fry the tofu until golden and crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

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 the water for the sauce (see pantry for amount).

Stir to combine, bring to the boil and simmer until thickened slightly, 1-2 mins. Remove from the heat.