crumbled tofu rice bowl

preheat the oven to 180°C

drain the tofu block and pat with a paper towel to remove as much moisture as possible then crumble into chunks

spread the tofu chunks onto a lined baking tray. drizzle with 15ml of oil and bake for 25-30 minutes, turning halfway until golden brown and crispy

whilst the tofu cooks, prepare the rice according to pack instructions

slice the carrot and spring onion into thin batons

once the tofu is golden brown and crispy, toss it into a bowl with 80g of the Korean BBQ sauce and mix until coated evenly

glaze the coated tofu chunks in the oven for a further 4 minutes

place the cooked rice in a bowl and top with the Korean BBQ glazed tofu, carrots, spring onion and kimchi

drizzle with the remaining Korean BBQ sauce