Sticky Sweet Chilli Tofu Bowl And Peanutty Smashed Cucumber

Add your white long grain rice to a pot with a lid with 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

Once done, remove from the heat and set aside (lid on) to steam until serving

Drain your tofu and tear it into bite-sized pieces

Combine the torn tofu and half your miso (you'll use the rest later!) in a bowl with your umami seasoning and cornflour

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

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

Once hot, add the coated tofu to the pan, reserve the bowl and cook for 10-12 min or until golden – this is your umami tofu

While the tofu is cooking, combine your carrot & cabbage slaw mix with your mayo and half your rice vinegar (you'll use the rest later!)

Add a small pinch of pepper and give everything a good mix up – this is your creamy slaw

Bash your cucumber with a rolling pin and chop it into bite-sized pieces – this is your smashed cucumber

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Wipe the reserved bowl clean

Combine your peanut butter with the remaining miso and remaining rice vinegar in a bowl until smooth

Add the smashed cucumber and give everything a good mix up – this is your peanutty smashed cucumber