• Trim and peel the carrot. Trim the cucumber.
• Make long ribbons by running the peeler down the length of the veg.
• In a small bowl, mix the apple cider vinegar, a large pinch of salt, 1 tsp sugar (per 2P) and 1 tbsp warm water (per 2P). 
• Once combined, add the carrot and cucumber ribbons.
• Set aside, continuing to mix at regular intervals.

• Rinse the rice to remove excess starch.
• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam)."

• Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
• Toss the tofu chunks with half the soy sauce.
• Place a pan over high heat with a good glug of oil.
• Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
• Once cooked, remove from the pan and cover to keep warm.

NOTE: Swapping to diced chicken? Add to the hot pan, season with salt and pepper and fry until browned, 5-6 mins, before adding the veg.

• Peel and grate the garlic and ginger (or use a garlic press).
• Strip the leafy part of the kale from the stem and tear into small pieces. Discard the stem (it's too tough to eat).
• Roughly chop the mushrooms. 
• In a small bowl, mix the sesame oil, gochujang (use less if you don't like spice) and remaining soy sauce.

• Return the pan to medium-high heat with a drizzle of oil.
• Fry the kale, mushrooms, ginger and garlic until softened, stirring occasionally, 4-5 mins. 
• Season to taste with salt and pepper.

• Fluff up the rice with a fork and divide between bowls.
• Layer the pickled veg, fried veg and tofu on top. 
• Finish with a drizzle of the spicy sesame sauce.