Marinated Tofu & Veggie Poke Bowl

While the rice is cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine the cucumber, rice wine vinegar (for the pickle) and a generous pinch of sugar and salt. Add just enough water to cover the cucumber. Stir to coat and set aside.

While the cucumber is pickling, reserve the marinade sauce from the Peking marinated tofu in a small bowl. Cut the tofu into 2cm cubes. Thinly slice the carrot into half-moons. Roughly chop the Asian greens.

Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the plant-based mayo, soy sauce, the sugar and rice wine vinegar (for the dressing) to the bowl with the toasted sesame seeds. Mix well and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season with salt and pepper. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the tofu, tossing, until golden, 4 minutes. Add the reserved marinade sauce and cook until bubbling, 1 minute. Season to taste.