Spicy Rice Bowls with Korean Marinated Tofu

INGREDIENTS

350 g

Firm Tofu

3 tbsp

Gochujang

1 1/2 tbsp

Soy Sauce

1 tbsp

Honey

1/2 tbsp

Sesame Oil

1 tsp

Ginger (grated)

2 cloves

Garlic (crushed)

2 tbsp

Vegetable oil

500 g

Cooked Rice

Carrots (peeled and chopped into battons)

1/2

Cucumber (chopped into battons)

Avocado (sliced)

Sesame Seeds (to serve)

Sriracha or your favourite hot sauce (to serve)