Chilli Oil Tofu Bowl with Jasmine Rice and Cucumber

• 150 g Jasmine rice
• 300 g Firm tofu
• 2 tbsp Chili oil
• 2 tbsp Light soy sauce
• 1 tbsp Chinese black vinegar
• 1 medium Cucumber
• 3 Spring onion
• 1 tsp Sesame oil
• 2 tsp Roasted sesame seeds

1. Rinse the rice until the water runs mostly clear, then cook it in a saucepan according to the packet instructions. Once tender, cover and leave to steam off the heat while you prepare the rest.
2. Pat the tofu dry, then cut into bite-sized cubes. Heat a frying pan over medium-high heat, add 1 tbsp chilli oil, then fry the tofu for 6 to 8 minutes, turning, until crisp-edged and golden.
3. Turn the heat to low and add the soy sauce and Chinese black vinegar to the pan. Toss for 30 to 60 seconds until the tofu is glossy and the sauce clings, then take off the heat.
4. Halve the cucumber lengthways and slice thinly, then finely slice the spring onions. Toss them together in a mixing bowl with the sesame oil and the remaining 1 tbsp chilli oil.
5. Divide the rice between two bowls and top with the chilli oil tofu. Spoon over the cucumber and spring onion topping, then finish with roasted sesame seeds.

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