Crispy Tofu Rice Bowls

Instructions

1. 1Press the tofu 20 minutes, tear into craggy pieces, toss in cornstarch and salt.
   20m
2. 2Shallow-fry until deeply golden on all sides; drain on a rack, not paper.
3. 3Whisk gochujang with vinegar, soy and a little honey into a glaze.
4. 4Build bowls with rice, tofu, pickled carrot and plenty of sauce.