Tofu Poke

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare tofu and garlic. Pat tofu dry and place in a large bowl and toss in cornflour. Place on prepared tray, shaking off excess cornflour as you go. Bake in oven for about 25 minutes until crispy. Heat a drizzle of oil in a small pot on medium heat. Add Asian peanut dukkah and cook for 1-2 minutes until fragrant.
2. Add rice, water and a pinch of salt to pot with the dukkah and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Fluff up grains when cooked.
3. While rice and tofu cook, thinly radishes, cucumber and bok choy; peel carrot into ribbons and cut nori into triangles. Set aside.
4. When tofu has 5 minutes cook time remaining, place soy sauce, honey, water, rice wine vinegar and garlic in a medium fry-pan. Bring to a boil on medium heat and reduce to a simmer. Cook for about 1 minute, until slightly reduced. Remove from heat.
5. When tofu has finished cooking, remove from oven and add to pan with soy sauce mixture. toss to coat.
6. To serve, divide fragrant rice between bowls. Top with tofu, radish, carrot ribbons, cucumber and bok choy. Drizzle over goma dare sauce and sprinkle with teriyaki nori.