Honey Hoisin Tofu Rice Bowls with Green Peppers

Combine the rice with 3 1/2 cups (875 mL) water and a pinch of salt in a medium saucepan and bring to a boil over high heat. Cover, lower the heat to low and simmer 20 minutes, until the water is absorbed, then leave covered off the heat.

Meanwhile, wrap the tofu blocks in a clean kitchen towel, set a heavy pan on top and press for 10 minutes. Cut into 2 cm cubes, then toss in a bowl with the cornstarch and 1/2 tsp salt until every side is dusted.

Tip: The drier the tofu, the crisper the crust: press it while the rice cooks.

Toss the cucumber and carrot matchsticks in a small bowl with the rice vinegar, sugar and the remaining salt. Set aside to pickle lightly while you cook. Stir the honey hoisin sauce with the soy sauce and 2 tbsp water in a cup.

Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and fry 8 to 10 minutes, turning every couple of minutes, until golden and crisp on most sides. Transfer to a plate.

Tip: Leave the cubes alone until they release easily; moving them early tears the crust.

Add the remaining oil to the skillet over medium-high heat. Stir-fry the green peppers and the white parts of the green onions for 3 to 4 minutes, until the edges blister but the peppers are still crisp-tender. Add the garlic and ginger and cook 30 seconds, until fragrant.

Pour in the honey hoisin mixture and let it bubble over medium heat for about 1 minute, until it thickens and turns glossy. Return the tofu and toss for 1 minute, until every cube is coated in the glaze.

Fluff the rice with a fork and divide it among four bowls. Spoon the glazed tofu and peppers over one side, drain the pickled cucumber and carrot and pile them beside it, and scatter the green onion tops over everything.