Tofu sushi bowls (for two)

Drain the tofu and then press between a few pieces of paper towel to remove any excess moisture. To ensure you remove all moisture, put the tofu wrapped in paper towel between two heavy plates for 20 minutes. Cut the tofu into small cubes (around 2 to 3 cm).

In a shallow bowl, whisk mirin, soy sauce, vinegar, honey, ginger and sesame oil. Add tofu cubes, toss to coat and leave to marinate for 15 minutes. Remove tofu from marinade but keep marinade liquid. Cook rice according to packet instructions and defrost edamame in the microwave according to packet instructions. To assemble the bowls, divide the rice, cucumber, carrot, avocado, edamame and tofu into two bowls. Drizzle over leftover marinade and top bowls with nori, sesame and pickled ginger, if using.

TIP: On cooler days, lightly pan fry the tofu for about ten minutes.