Korean-Style Tofu Bulgogi Rice Salad

Drain your tofu and pat it dry with kitchen paper

Grate the tofu

Combine your cornflour and grated tofu in a bowl

Give everything a good mix up – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan with a pinch of salt and cook for 10-15 min or until golden and crispy – this is your crispy tofu

Add your white long grain rice to a pot with a lid with a pinch of salt and 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Grate your apple[s] (skin on) and discard the core[s]

Chop your mangetout roughly

Meanwhile, wash your lettuce, then remove the outer leaves and pat dry with kitchen paper

Shred the inner core

Combine your gochujang paste (can't handle the heat? Go easy!), ginger & garlic paste, 1 tsp [1 1/2 tsp] [2 tsp] sugar, gluten free soy sauce and most of your toasted sesame seeds (save some for garnish!) – this is your bulgogi-style sauce

Once the tofu is crispy, add the grated apple and cook for 5 min or until the apple has started to softened

Once softened, add the bulgogi-style sauce and cook for 1-2 min or until fragrant – this is your bulgogi-style tofu

Once the rice is cooked, top the rice with the chopped mangetout and put the lid back on for 2-3 min or until warmed through

Once warmed through, add the lettuce leaves and shredded core to a large bowl with the cooked rice & mangetout

Give everything a good mix up – this is your rice salad