Cook rice according to package instructions and keep warm.

Press tofu for 15 minutes using paper towels and a heavy object to remove excess moisture, then cut into 2cm cubes.

Whisk together gochujang, soy sauce, maple syrup, and 1 tablespoon sesame oil in a small bowl to make the glaze.

Toss tofu cubes in cornstarch until evenly coated, shaking off excess.

Heat vegetable oil in a large non-stick frying pan over medium-high heat until shimmering, then add tofu in a single layer and cook for 3-4 minutes per side until golden and crispy on all sides.

Reduce heat to medium, add the gochujang glaze to the pan and toss tofu until evenly coated and caramelised, about 2 minutes.

In a separate pan, heat remaining sesame oil over medium heat and sauté garlic for 30 seconds until fragrant.

Add carrots and courgette to the pan and stir-fry for 3-4 minutes until tender-crisp.

Wilt spinach in the same pan for 1 minute, season with rice vinegar, and set aside.

Blanch bean sprouts in boiling water for 1 minute, then drain and season lightly with salt.

Divide warm rice among four bowls and arrange vegetables and crispy tofu in sections on top.

Garnish with sliced spring onions, sesame seeds, and gochugaru flakes if desired, then serve immediately.