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Make the tomato and nasturtium kimchi by mixing tomatoes and nasturtium leaves/flowers in a bowl.
Chop a side of the onion and add the rest with ginger, garlic, soy sauce, and miso paste to a food processor and blitz to a smooth paste.
Stir the paste through the tomatoes with chilli flakes and add sea salt based on the weight of the mixture.
Cover the bowl and set aside for at least 1 hour to draw out the brine.
Transfer the mixture to a sterilized jar, ensuring it is covered by brine, and leave to ferment for 5-7 days.
To make the tofu, blend kimchi, sesame oil, and maple syrup in a food processor.
Pat the tofu dry, tear it into chunks, and dust with cornflour.
Heat oil in a pan and fry the tofu until golden and crisp.
Add the kimchi paste to the tofu and stir to caramelize for 4-5 minutes.
Serve with rice, coconut yogurt, and sliced spring onion.