Spiced Tofu Sesame Rice Bowl

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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).

Meanwhile, pop the carrot ribbons into a small bowl with the rice vinegar and sugar for the pickle (see ingredients for amount). Add a pinch of salt, mix together and set aside.

Halve any thick broccoli stems lengthways. Heat a drizzle of oil in a medium frying pan on medium-high heat.
When the oil is hot, add the the broccoli and stirfry for 2-3 mins, then add the garlic. Cook until fragrant, 30 secs, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins.
Season with salt and pepper, then transfer to a bowl and cover to keep warm.

Pop the (now empty) frying pan back on high heat with a drizzle of oil.
Once hot, fry the tofu cubes until slightly crispy, 8-10 mins. Turn frequently to ensure they don't burn.
Once golden, sprinkle over the Indonesian style spice mix, stir-fry for 30 secs, then pour in the bulgogi sauce, sambal (add less if you don't like heat) and half the soy sauce. Stir to combine.
Bring to the boil, then reduce the heat and simmer until slightly thickened, 1 min (add a splash of water if it's a little thick). Remove from the heat.