a) Trim and finely slice the spring onion. b) Zest and quarter the lime.

a) Meanwhile, chop the tofu into 2cm cubes. Lay them on some kitchen roll to soak up some of the moisture. b) Pop the cornflour onto a large plate. Season with salt and pepper. c) Pop the tofu onto the plate. Toss to evenly coat the tofu in the cornflour.

a) Heat a glug of oil in large frying pan over high heat. b) Once hot, add the tofu to the pan (leaving any excess cornflour behind). Fry until golden all over, 6-8 mins, turning occasionally. c) Tip the tofu into a bowl and set side. Keep the pan.

a) Cook the rice according to pack instructions. b) Pop your frying pan back on medium high heat and add a drizzle of oil if necessary. c) Add the mange tout, season with salt and pepper and stir fry for 1-2 mins.

a) Add half the spring onion to the mange tout. b) Cook for one minute, stirring continuously. c) Add the bulgogi sauce to the pan and bring to the boil. d) Allow it to bubble and thicken slightly, 1-2 mins. Remove from the heat.

a) Divide the cooked rice between your bowls and stir through the lime zest and remaining spring onion. b) Stir the sesame seeds and the juice from half your lime wedges into the tofu mixture. c) Serve the rice in bowls with the tofu and veg on top. Pop the leftover lime wedges on the side for squeezing over. Enjoy!