Set the dial to full-throttle flavour for this finger-licking and sticky dish. Roasted cauliflower and tofu ignite the palate with tongue-tingling spice for bowls of plant-based goodness that deliver loads of umami.
Preheat oven to 200°C fan-forced. Crush garlic. Place Korean chilli paste, tomato ketchup, rice wine vinegar, mirin, garlic, soy sauce and sugar in a small saucepan over medium heat and bring to a gentle simmer. Cook, stirring, for 1 minute or until thickened slightly. Set aside.
Cut cauliflower into small florets. Cut tofu into 2cm cubes. Place cauliflower and tofu on a lined baking tray, drizzle with oil and sprinkle with salt and pepper. Roast for 20 minutes or until tofu is lightly golden and cauliflower is tender. While the cauliflower and tofu is cooking, continue with step 3.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Cover and set aside until ready to serve.
Pour ½ the chilli glaze over cauliflower and tofu and toss to combine. Return to the oven and roast for a further 5 minutes or until slightly caramelised.
Place remaining chilli glaze and ½ the sesame seeds in a large bowl. Add roasted cauliflower and tofu and toss until combined and slightly sticky.
Thinly slice spring onion. Divide rice between bowls, top with cauliflower and tofu and sprinkle with remaining sesame seeds and spring onion to serve.