Before you start, preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of unsalted water to the boil.
Add rice and a pinch of salt to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve and season to taste with salt.
Pat tofu dry and tear into bite-sized chunks, roughly 2cm. Add to a large bowl and gently toss together with cornflour, salt and oil. Transfer to a lined oven tray and spread out into a single layer, so pieces aren’t touching. Bake for 15-20 minutes, until lightly golden.
Prep bok choy, cucumber, carrot and mint and set aside separately.
Heat oil in a large fry-pan on high heat. Cook bok choy, cut side down, for about 4 minutes, until lightly charred. Turn bok choy, sprinkle with sesame seeds and cook for a further 2-3 minutes, until tender. Remove from heat and drizzle with soy sauce.
Once tofu has roasted, remove tray from oven, drizzle with Korean sticky chilli sauce and toss to coat.
Rice, salad, kimchi and bok choy topped with tofu. Drizzle with gochujang ranch and garnish with mint.