First make the tomato and nasturtium kimchi. Place a large bowl on your weighing scales and set to zero. Add the tomatoes and nasturtium leaves/flowers to the bowl. Slice a side of the onion off to use a layer as the kimchi ‘plug’, then roughly chop the rest of the onion and add it with the ginger, garlic, soy sauce and miso paste to a food processor and blitz to a smooth paste.

Stir the paste through the tomatoes, along with the chilli flakes. Weigh the mixture and calculate 2% of the weight, then add that amount of sea salt. Stir the ingredients together really well, then cover the bowl with a clean tea (dish) towel and set aside for at least 1 hour so the natural brine is drawn out.

Transfer the mixture, with the brine, to a sterilized 2-litre (3½ pint) jar, leaving 2.5cm (1 inch) of headroom at the top of the jar. Make sure you’ve added enough brine to cover the mixture by around 1cm (½ inch). Use the slice of onion to cap off the jar. Place a glass fermentation weight on top to hold everything beneath the brine. Leave to ferment out of the fridge for about 5–7 days.

To make the tofu, add the kimchi, sesame oil and maple syrup to a food processor and blitz to a smooth paste. Pat the tofu dry with kitchen paper, then tear it into really rough, bite-sized chunks and place into a bowl. Dust the tofu with the cornflour and toss together, making sure each piece is well coated.

Place a large cast-iron pan over a medium heat and add the oil for frying. When hot, add the tofu and fry until really golden and crisp – invest some time in this, turning the tofu every now and then.

Turn the heat down to low and add the kimchi paste. Stir really well, allowing the paste to caramelize around each piece of tofu. This should take around 4–5 minutes. When the sauce has melded into each piece of tofu, serve up with rice and coconut yogurt and top with sliced spring onion.