• Rinse the rice to remove excess starch.
• Boil a large pot of salted water for the rice.
• Add the rice and cook for 12-15 mins.
• Drain in a sieve and pop back in the pot. Cover with a lid and leave aside until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Chop the tofu into 2cm cubes.
• Mix the tofu with 5g cornflour (per 2P), cracked black pepper and 2 tbsp water (per 2P). Season with salt. 
• Place a pan (preferably non stick) over high heat with a drizzle of oil.
• Fry the tofu, 2-4 mins on each side.
• Remove from the pan, set aside and cover to keep warm.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. 
• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Peel and grate the garlic (or use a garlic press). 
• Halve the chilli and discard the core and seeds. Finely chop.

• Place a large pan over medium-high heat with a drizzle of oil.
• Add the onion, bell pepper, garlic, ginger and chilli (use less if you don't like spice) to the pan and fry for 4-6 mins. 
• Season with salt and pepper. 

• Add the sweet Asian sauce, peas, gochujang paste, tofu and 50ml water (per 2P) to the pan.
• Cover and simmer until everything is warmed through, 2-3 mins. 
• Add a splash of water, if required. Season to taste with salt, pepper and sugar. 

• Divide the rice between bowls.
• Serve the gochujang-spiced tofu alongside.