Teriyaki Tofu, Rice Cake & Kimchi Slaw

Preheat the oven to 220C / fan 200C / gas mark 7.

Roughly chop the coriander. Thinly slice the spring onions. Deseed and thinly slice the pepper. Trim and finely slice the cabbage. Peel the carrots, then continue peeling to make ribbons (or use a julienne peeler or spiralizer). Cut the tofu in half lengthways, then cut in half widthways.

Heat a large saucepan on a medium heat. Add the rice and break it up with a wooden spoon. Add 100ml cold water, 1 tsp vinegar, half the maple syrup and a good pinch of sea salt. Reduce the heat to low and simmer for 5-10 mins, until the water has been absorbed.

Transfer the rice into a bowl, cool for 5 mins, then add half the spring onions and half the coriander. Shape into 2 rice cakes, 2cm-thick, and place on a lined baking tray. Bake for 10-15 mins.

Make the kimchi slaw: mix the cabbage, pepper, carrots, kimchi, remaining coriander and spring onions together in a mixing bowl. Add the sesame seeds, sesame oil and remaining vinegar and maple syrup. Mix thoroughly and set aside.

Heat a large frying pan with 1/2 tbsp oil on a medium heat. Cook the tofu for 4-5 mins on each side, until golden brown. Add the teriyaki sauce, coat the tofu and cook for a further 2 mins.

Serve the rice cakes alongside the teriyaki tofu and kimchi slaw. Drizzle over the remaining teriyaki sauce from the pan.