Gochujang Tofu Poke Bowl

Method

1. 1 Preheat the oven to 180°C fan (350°F/Gas mark 4) and line a baking tray with baking parchment.
2. 2 Place the tofu cubes in a bowl with the cornflour and toss to coat evenly. Transfer to the prepared baking tray, drizzle with sesame oil and bake for 15 minutes, flipping halfway through, until golden and crisp.
3. 3 Cook the sushi rice according to packet instructions, then set aside to cool slightly.
4. 4 Meanwhile, mix the gochujang sauce, lime zest, lime juice, light soy sauce and maple syrup together in a bowl and set aside.
5. 5 Make the sriracha yoghurt by mixing together the soya yoghurt, sriracha and juice of ½ lime until smooth.
6. 6 Once the tofu is ready, remove from the oven and toss with the gochujang glaze until evenly coated. Return to the oven for a further 1-2 minutes to warm through.
7. 7 Spoon the sushi rice into bowls. Top with the cucumber, edamame, mango and gochujang tofu. Drizzle over the sriracha yoghurt sauce, then finish with sesame seeds, fresh coriander and a lime wedge.