Asian-Style Tofu Cakes & Garlic Rice

• Meanwhile, thinly slice radish.
• Roughly chop coriander.
• Cut Asian marinated tofu into 2cm chunks.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
• Add radish to the pickling liquid. Add enough water to just cover radish. Set aside.

• Transfer tofu, sweet soy seasoning, ginger paste, coriander, remaining garlic, half the plain flour and a pinch of pepper to a food processor. Pulse until the mixture resembles a chunky paste. Transfer tofu mixture to a bowl.
• Using damp hands, shape mixture into 2cm-thick patties (2 per person).
•  In a shallow bowl, combine the remaining plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
•  Gently dip tofu patties into flour mixture to coat, followed by the egg and finally the breadcrumbs. Transfer to a plate.

TIP: If you don't have a food processor, use a blender or stick blender instead.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed tofu patties in batches until golden and cooked through, 3-4 minutes each side.
• Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the patties don't stick to the pan.

• While the patties are cooking, thinly slice cucumber into half-moons.
• Thinly slice fresh chilli (if using). Slice lemon into wedges. 
• Drain pickled radish.
•  n a large bowl, combine mixed salad leaves, cucumber, radish, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper to taste.