• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed,
10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice cucumber into half-moons. Thinly slice spring onion.
• Zest lime to get a pinch and slice into wedges.
• Cut Asian marinated tofu into 2cm chunks.

• When rice has 5 minutes remaining, heat a generous drizzle of olive oil in a large frying pan over medium-high heat.
• When the oil is hot, cook tofu, in batches, turning occasionally, 4-5 minutes.
• Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute.
• Remove pan from heat, then add sweet chilli sauce and a splash of water, gently tossing tofu to coat.

• Meanwhile, to pan with rice, add lime zest, the vinegar and sugar, and stir, until rice is coated.

• In a large bowl, combine cucumber, mixed salad leaves, slaw mix, spring onion, Japanese dressing and a squeeze of lime juice. Season to taste.

• Divide sushi rice and cucumber salad between bowls. Top with sweet soy-glazed tofu. 
• Tear over coriander to serve. Serve with any remaining lime wedges. Enjoy!