(Vegetarian) Korean Teriyaki Tofu Bibimbap

While the rice is cooking, peel and finely grate the garlic. Finely grate the ginger. Slice the lemon (use suggested amount) into wedges. Peel the carrot into ribbons using a vegetable peeler. Roughly chop the Asian greens. Trim the ends of the sugar snap peas. Slice the Japanese tofu into 1 cm strips.

In a small bowl, combine the ginger, garlic, soy sauce, honey and warm water (for the sauce). Stir and set aside. In a separate small bowl, combine the garlic aioli, a pinch of chilli flakes (if using) and a small squeeze of lemon juice. Mix together, taste and add a little more lemon juice if you like. Set aside.

While the rice is cooking, heat a good drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot, Asian greens and sugar snap peas to the pan and cook for 1-2 minutes, or until just softened. Pour over the Asian-ginger sauce and cook for 1 minute to combine. Set aside on a plate and cover with foil to keep warm. Add the tofu to the same frying pan and cook for 2-3 minutes on each side, or until cooked through. Transfer to the same plate to keep warm.

Return the medium frying pan to a medium-high heat. Add a drizzle of olive oil and crack in the eggs. Cook for 4-5 minutes, or until the yolk is cooked to your liking.