Bring rice to boil in medium saucepan with the vegetable stock. Once boiling, give it a quick stir, place lid on and reduce to a simmer. Simmer for 13 minutes. Do not remove the lid. Once time is up, turn off stove and leave to sit with lid on for 10 minutes.

While rice is cooking, place thinly sliced red onion in a jar with the water, a pinch of salt and 6 tablespoons of rice wine vinegar. Give it a good shake with the lid on and leave to pickle.

Cut the tofu into small cubes, coat in corn flour and salt and pepper. Place on to a baking tray and in the oven on 180 degrees until crispy.

Heat a medium frying pan over mid-high heat. Put sesame seeds into pan and lightly roast until golden for 3-4 minutes. Transfer into a small bowl and add the tahini, sesame oil, soy sauce and remaining rice wine vinegar.

Return frying pan to mid-high heat with a drizzle of oil. Add the carrots and cook until tender (about 2 minutes). Then add the pak choy and and cook until wilted. Season with salt and pepper.

Divide the rice between four bowls and add the tofu, cooked veggies (including roast pumpkin) and cucumber. Serve with drained pickled onion, sesame dressing and shallots. Enjoy!!