Bang Bang Sticky Tofu Bowl with Makrut Rice & Peanut Sauce

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Bring a half-full kettle to the boil.
2. Pat tofu dry and tear into chunks roughly 2cm. Add to a medium bowl, season with salt and gently toss together with cornflour and oil, until well coated. Transfer to a lined oven tray, spread into a single layer and bake on upper oven rack for 15-20 minutes, until golden.
3. Combine rice, makrut lime powder, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
4. Thinly slice bok choy, juice lemon and toss together in a large bowl with remaining salad ingredients and a pinch of salt. Pick coriander leaves and set aside to serve.
5. Whisk all peanut sauce ingredients together in a small pot, until combined. Bring to a simmer on medium-high heat. Once simmering, remove from heat. Cover and keep warm.
6. Once tofu has finished baking, remove tray from oven, drizzle over Korean sticky chilli sauce and toss to coat tofu.
7. Rice, slaw and tofu topped with peanut sauce, coriander and peanut dust.