Honey & soy tofu poke bowl

Method

• step 1

  Boil a kettle and put the edamame in a sieve over the sink. Once boiled, pour the hot water over the edamame, then set aside.

• step 2

  Put the sliced cabbage in a bowl with the lime juice and plenty of salt and pepper. Scrunch well with your hands, then set aside in the fridge until ready to serve.

• step 3

  Mix the mayonnaise with the sriracha and a little sprinkle of salt, then set aside.

• step 4

  Put the cubed tofu in a large bowl. Sprinkle over the cornflour, then season well. Put a large frying pan over a medium heat. Pour in the oil and gently lower in the tofu and cook on all sides for 5-6 mins, until golden and crisp.

• step 5

  Grate in the garlic, stir well, then immediately add the soy sauce and honey, stirring well to coat. Allow to bubble away for a few minutes, stirring all the while, until the tofu is glazed and sticky.

• step 6

  Assemble the poke bowls with a bed of rice, then top with the tofu, edamame, sliced radishes, cabbage, seaweed sheets, sliced chilli and sesame seeds (if using). Drizzle over the sriracha mayo to serve.