Gochujang-glazed tofu

Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking parchment. Drain the tofu, then wrap in several layers of kitchen paper and press firmly to dry. Cut the tofu into roughly 2cm cubes, transfer to a bowl and toss with ½ tbsp sesame oil. Sprinkle over 1 tbsp cornflour; season and toss again until coated. Spread out on the lined tray, then bake for 15 minutes. Turn the tofu cubes and return to the oven to cook for a further 15 minutes until crispy.

Meanwhile, put the sesame seeds in a small pan and set over a low-medium heat for 1-2 minutes until golden; tip onto a plate. In the same pan, whisk together the gochujang, lime juice, maple syrup and 50ml water. Whisk in the remaining ½ tbsp cornflour until smooth, then put over a medium-low heat. Cook for 5-6 minutes, stirring constantly, until the sauce has thickened; keep warm.

Heat the rice according to pack instructions, then leave to stand. Meanwhile, cook the edamame beans according to pack instructions. Stir the rice through the beans with the remaining ½ tbsp sesame oil, then divide between 2 plates. Once the tofu is baked, add it to the gochujang sauce and stir until coated. Spoon the tofu and sauce over the rice, then scatter with the toasted sesame seeds and salad onions to serve.