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1 (400 g) block of firm tofu, drained

3 Tbsp teriyaki sauce

1 Tbsp light soy sauce

2 tsp maple syrup

½ lime, juice + zest

½ thumb of fresh ginger, peeled + grated

salt

140 g (⅔ cup) jasmine rice

⅓ cucumber, sliced

1 spring onion, sliced

½ red chilli, sliced

sesame seeds, for topping

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1. Press the tofu (see notes) for 10-15 minutes, then slice the block in half so you're left with two large rectangle 'steaks'.

2. Meanwhile combine the teriyaki sauce, light soy sauce, maple syrup, lime juice, lime zest and ginger in a bowl. Depending on the brand of teriyaki sauce, you might want to season with a small pinch of salt, then set aside.

3. Preheat the oven to 200°C fan / 425ºF (see notes about leaving the totu to marinade).

4. Place one piece of tofu between two chopsticks and slice down into the tofu (this will prevent the knife going all the way through) all the way along at 3mm (0.1") long intervals. Repeat for the remaining piece of tofu.

5. Line a small baking tray with baking paper, then add the pieces of tofu. Pour most of the sauce on top of the tofu - leaving a few spoonfuls in the bowl for topping with later. Then use a spoon to push the sauce into the grooves.

6. Bake the tofu for 30-40 minutes, until it's crispy and charred around the edges.

7. Meanwhile, cook the rice in a saucepan as per the packet instructions, then leave to one side with the lid on.

8. To serve, add the cooked rice to bowls, followed by the cucumber and tofu 'steaks'. Spoon the remaining sauce on top of the totu, then top with the spring onion, red chilli and sesame seeds.

For Kimchi-inspired cucumbers, marinate those cucumbers in some rice vinegar, red pepper powder or gochugaru, sesame oil, minced garlic and salt.