Heat a large frying pan (skillet) on medium high heat for 2 minutes. When hot, add a drizzle of olive oil and add the tofu slices. Drizzle the top with olive oil, season generously with sea salt and black pepper, and panfry until the bottom is golden, about 3 to 4 minutes. Flip them over and panfry the other side. Set aside to cool, and then slice into 1.25cm (½-inch) strips. Set aside to cool.

To make the dressing, place the ginger, garlic, lime juice, maple syrup, sesame oil, olive oil, tamari or soy sauce and red chili flakes into a bowl and whisk to combine. Season with sea salt and black pepper.

To prepare the kohlrabi, remove the top and bottom of the bulb and place it on one of the cut sides on a cutting board. Using a sharp knife, remove the skin. If your kohlrabi is large, cut it in half through the top so it is easier to handle. Cut the kohlrabi into thin discs, and then stack the discs and cut into matchsticks.

Place the kohlrabi into a large bowl and add the kale, season with sea salt and black pepper and add the dressing. Toss well to coat. Add the tofu and mango and gently toss, taking care not to squish the mango. Finally, add the scallion, coriander (cilantro) and sesame seeds and toss gently to combine. Taste to make sure you are happy with the seasonings.

Serve immediately or prep ahead and serve later. The kohlrabi will stay crisp but the vegetables will release liquid, so drain that off before serving.