Spicy Korean-Style Popcorn Tofu With Sushi Rice

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

While the rice is cooking, combine your gochujang paste (can't handle the heat? Go easy!) and rice vinegar in a bowl with half your gluten free soy sauce (you'll use the rest later!), your agave and sriracha (not a fan of spice? Just add a little!)

Give everything a good mix up – this is your spicy sauce

Trim, then slice your spring onion[s] on the diagonal

Drain your tofu and pat it dry with kitchen paper

Cut the tofu into cubes, then add to a bowl with the remaining gluten free soy sauce and 2 tsp [3 tsp] [4 tsp] cold water and give everything a good mix up

Once fully coated, add your cornflour to the bowl and mix it all together until fully coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a high heat

Once the pan is very hot, add the coated tofu and cook for 3-4 min on each side until golden and crispy – this is your crispy tofu

While the tofu is cooking, combine 1/2 tbsp per person of the spicy sauce and your mayo in a bowl with your carrot & cabbage slaw mix and give everything a good mix up – this is your spicy slaw

Once the tofu is golden and crispy, transfer to kitchen paper and carefully pour away the oil (reserve the pan!)

Tip: You can use this oil again in another recipe!

Return the pan to a medium heat and add the remaining spicy sauce and cook for 1-2 min or until thickened

Once thickened, add the crispy tofu with your black sesame seeds and give everything a good mix up – this is your spicy Korean-style popcorn tofu