a) Preheat the oven to 160°C. b) Trim the spring onion and finely slice. Zest and quarter the lime. c) Chop the base off the bok choy and discard. Slice lengthways into quarters. d) Separate the bok choy leaves and pop onto a baking tray with a drizzle of oil, salt and pepper. Roast on the top shelf of the oven until tender and slightly charred, 10-12 mins. Turn halfway through.

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.

a) Meanwhile, pop half the spring onion into the now empty frying pan over medium heat (add a drizzle of oil if needed). 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 and bulgogi sauce. c) Serve the rice in bowls with the tofu on top. Pop the bok choy and leftover lime wedges on the side for squeezing over. Enjoy!