Korean Style Rice Bowl

Meanwhile, drain the tofu and chop into 2cm cubes. Dry the tofu well on kitchen paper. Trim the carrot and grate coarsley. Pop into a bowl. Halve the pepper and discard the core and seeds. Slice into thin strips.Trim the spring onion and thinly slice. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Zest then halve the lime.

Heat a splash of oil in a frying pan over high heat. When the oil is hot, carefully add the tofu to the pan. Stir fry until browned, taking care not to break the tofu, 4-5 mins. When browned, lower the heat slightly and add the pepper and cook stirring occasionally until softened, another 5 mins. Transfer to a plate, we will reheat it later. Wipe out the pan, we will use it for the broccoli later.

In a bowl, mix the chipotle paste with the rice vinegar, ginger, garlic and half the soy sauce. Keep to one side. In another bowl, drizzle half the sesame oil onto the grated carrot. Add a squeeze of lime juice, a pinch of lime zest, mix well and set aside.

Re-heat the frying pan over high heat and add a splash of oil. Add the broccoli and stir fry for 2 mins. Add a good splash of water and cover with a tight fitting lid or foil. Lower the heat and cook until the broccoli is tender, 3-5 mins. Transfer to a plate, cover in foil and wipe out any excess water from the pan. Return the tofu and peppers to the pan and add the spicy sauce. Stir and heat until piping hot, 2 mins. Season to taste with salt and pepper.