High Protein Gochujang Bowl

Julienne the carrots, red pepper, courgettes, and radish into thin strips.

Place the julienned vegetables in a bowl. Squeeze the juice of one lime over them and add a big pinch of salt.

Massage the vegetables with your hands to lightly pickle them and set aside.

Drain and pat the tofu dry, then cut it into 1cm cubes.

Coat the tofu cubes in cornflour.

Fry the tofu in a pan with a splash of sesame oil and a pinch of salt on medium heat until golden and crispy.

In a bowl, combine gochujang paste, soy sauce, mirin, lime juice, maple syrup, and sesame oil. Whisk together.

Pour three-quarters of the sauce over the crispy tofu in the pan. Cook for 5-6 minutes until the tofu is well-coated.

Mix the remaining quarter of the sauce with the cooked quinoa until thoroughly combined.

Begin layering your jars, starting with a base of the seasoned quinoa.

Add a layer of edamame beans on top of the quinoa.

Add a layer of the gochujang tofu.

Add a layer of the pickled vegetables and then the red cabbage.

Top with toasted sesame seeds, crushed roasted peanuts, and thinly sliced spring onions.