Bring water to the boil for the rice. Cook the rice about 10-15 minutes.

Peel and grate the garlic cloves into a small bowl. Add ¾ of the gochujang paste, soy sauce, white wine vinegar, sugar and water.

Mix the remaining gochujang paste with the vegan mayonnaise.

Rinse and slice the spring onions. Wash and chop the cucumber.

Cut the tofu lengthwise in half and pat it dry firmly with kitchen paper. Dice the tofu.

Heat a frying pan with oil. Add the tofu and fry, turning occasionally, for about 6–8 minutes, or until crispy. Season with salt and black pepper. Transfer the tofu to a plate and set aside.

Pour the sauce into the same pan. Bring to the boil and simmer for a few minutes. Add the tofu to the sauce and let it simmer briefly.

Mix the spring onions and sesame seeds into the tofu.

Serve the tofu with rice and cucumber. Finish the portions with the mayonnaise.