Directions

To Cook

1. Cover tofu with paper towel to draw out excess liquid for 15 mins, and then cut into small cubes. In a medium-sized bowl, combine cornflour, pepper and salt. Heat oil in a saucepan or pot over medium-high heat. Dip tofu cubes into cornflour mixture and then carefully drop into hot oil. Once golden brown, remove from oil and place onto a plate lined with paper towel.
2. Combine soy sauce and sliced chillies in a small bowl and set aside.
3. To assemble, add cooked brown rice into a bowl. Top with carrot, grilled bok choy, cucumber, salt and pepper tofu, avocado and radish. Serve with chilli soy sauce.