Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks. 

Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.

Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks. In a medium bowl, combine the cornflour, half the Chinese Five Spice and season with salt and pepper. Add the tofu, then toss to coat.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.

Once golden, transfer to a plate lined with kitchen paper.

Wipe out your pan, then pop it back on medium-high heat with a drizzle of oil.

Once hot, add the pepper chunks and onion. Stir-fry until tender and slightly charred, 5-7 mins.

Meanwhile, in a medium bowl, combine the garlic, soy sauce, honey, sriracha, ketchup, water for the sauce (see pantry for both amounts) and the remaining Chinese Five Spice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Return the fried tofu to the pan and pour over the sticky sauce. Bring to the boil, then simmer until thickened, 2-3 mins.

Remove from the heat. Taste and add more salt, pepper or sugar if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork, then share between your bowls.

Top with the sticky veg and tofu, spooning over the remaining sauce from the pan.

Finish with a sprinkle of spring onion.

Enjoy!