Sweet Chilli & Ginger Tofu Rice Bowl

• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• While cucumber is pickling, drain sweetcorn. • In a small bowl, combine sweet chilli sauce, ginger paste and plant-based fish sauce. • Pat firm tofu (see ingredients) dry, then cut into 1cm cubes. • In a second medium bowl, combine cornflour, tofu and a generous pinch of pepper.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, shake the excess cornflour off tofu and cook, turning occasionally, until golden, 5-7 minutes. • Add sweet chilli-ginger sauce mixture, tossing to coat, 1 minute.

TIP: For best results, cook the tofu in batches if your pan is getting crowded.

• While tofu is cooking, in a large bowl, combine a drizzle of olive oil, a splash of pickling liquid and a pinch of salt and pepper. • Add sweetcorn and slaw mix, tossing to combine.