Korean Style Rice Bowl

Pour the water (see ingredients for amount) into a saucepan and pop onto boil over high heat. When boiling add the rice along with 0.25 tsp of salt, stir and cover the pan with a lid. Lower the heat to medium-low and simmer for 10 mins. After 10 mins, remove from the heat the rice will finish cooking in its own steam.

In a bowl, mix the chipotle paste with the rice vinegar, easy 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.

Heat a medium/large frying pan over high heat and add a splash of oil. When hot, 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, stir occasionally 3-5 mins. Transfer to a plate, cover in foil and wipe out any excess water from the pan.

Return the frying pan to a high heat and add a glug of oil. 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 4-5 mins. Add the spicy sauce, stir to combine and heat until piping hot, 2 mins. Season to taste with salt and pepper.