Korean Tofu Bibimbap with Peanut Rice & Asian BBQ Sauce

Steps

1. Before you start. Preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of salted water to the boil.
2. Cook rice. Cook rice in pot of boiling water on high heat for about 20 minutes, until tender. Drain well, return to pot and stir through chopped peanuts. Season to taste with salt.
3. Prep veggies & tofu. Prep parsnip and carrot. Pat tofu dry and tear into roughly 2cm chunks. Set aside. Prep spring onion and set green and white parts aside separately.
4. Cook veggies. Toss parsnip and carrot together on a lined oven tray with Korean spices (use 1/2 pack if you prefer less spice), oil and first measure of soy sauce. Season lightly with salt and roast for 10-15 minutes, until tender.
5. Cook tofu. Heat oil in a medium, non-stick fry-pan on medium-high heat. Cook tofu for about 3 minutes, turning, until starting to brown. Add second measure of soy sauce to pan and cook for a further 3 minutes, turning, until golden.
6. Finish tofu. Add green part of spring onion and Korean sticky chilli sauce to pan and cook a further 1 minute, turning tofu, until it is well coated and sticky. Season to taste with salt.
7. Prep radish. Prep radish and set aside for serving.
8. Serve. Rice, veggies and tofu topped with mung bean sprouts, remaining spring onion, radish and Asian BBQ sauce.