Fusion Tofu Rice Bowl

• 300 g Jasmine rice
• 300 g Firm tofu
• 2 tbsp Sesame oil
• 1 medium Cucumber
• 1 large Carrot
• 4 tbsp Soy sauce
• 2 tbsp Rice vinegar
• ½ tsp Chili flakes
• 2 Spring onion

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan according to packet instructions. Once tender, cover and rest off the heat for 5 minutes. Keep warm while you prepare the toppings.
2. Meanwhile, pat the tofu dry and cut into bite-sized cubes. Heat 1 tbsp of the sesame oil in a large frying pan over medium-high heat, then sear the tofu for 8 to 10 minutes, turning, until golden on most sides. Reduce the heat to medium and splash in 1 tbsp of the soy sauce to glaze for 30 seconds.
3. Halve the cucumber lengthways, scoop out the watery seeds if you like, then thinly slice. Grate the carrot on the coarse side of a grater. Trim and finely slice the spring onion.
4. In a mixing bowl, whisk the remaining 3 tbsp soy sauce with the rice vinegar, remaining 1 tbsp sesame oil, and the chilli flakes. Toss in the cucumber and carrot, then let it sit for 2 minutes to lightly pickle and soften.
5. Divide the rice between two bowls and top with the seared tofu and cucumber and carrot salad. Spoon over any dressing left in the bowl. Finish with the spring onion and serve straight away.

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