Gochujang Tofu Rice Bowl

1. Cook the Rice

1. Rinse the rice in cold water until the water runs mostly clear, then drain thoroughly.
2. Cook the rice in a pot or rice cooker according to package instructions with a pinch of salt. Once cooked, keep warm with the lid on.

2. Prepare and Crisp the Tofu

1. Cut the pressed firm tofu into bite-sized 2 cm cubes. Pat them dry once more with paper towels.
2. Place the tofu in a bowl, sprinkle over the cornstarch, and toss gently until every piece is lightly and evenly coated.
3. Heat the neutral vegetable oil in a wide non-stick skillet or frying pan over medium-high heat.
4. Add the tofu cubes in a single layer and fry for 8 to 10 minutes, turning occasionally, until golden and crisp on all sides. Remove the pan from direct heat temporarily.

3. Make the Glaze

1. In a small bowl, whisk together the gochujang, soy sauce, maple syrup (or honey), toasted sesame oil, minced garlic, grated ginger, and water until smooth.
2. Return the skillet with the tofu to medium-low heat and pour the sauce directly over the crispy cubes.
3. Toss continuously for 1 to 2 minutes until the sauce thickens into a glossy, sticky glaze that fully coats the tofu.

4. Assemble and Serve

1. Divide the warm cooked rice between two serving bowls.
2. Arrange the glazed gochujang tofu, sliced cucumber, and thawed edamame neatly over the rice.
3. Garnish generously with sliced spring onions and toasted sesame seeds before serving.