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.