Put the sliced cabbage in a bowl with the lime juice and plenty of salt and pepper. Scrunch well with your hands, then set aside in the fridge until ready to serve.

Put the pressed and dried cubed tofu in a large bowl. Add half of the soy sauce and sprinkle over the cornflour, then season well. Spay with oil. Place into a silicon air fryer basket and cook for 10 minutes, turning once during cooking. Cook until the tofu is golden. Alternatively, you could fry it in a pan with oil until golden.

Meanwhile add the garlic and ginger puree into a small bowl with the remaining soy sauce and honey. Once the tofu is golden, pour the sauce over the crispy tofu and cook for an additional 5-6 minutes until the tofu is glazed and sticky.

Assemble the poke bowls with a bed of warm sticky rice, then top with the glazed tofu, edamame, sliced radishes, cabbage, seaweed sheets, sliced chilli and sesame seeds (if using). Drizzle over the sriracha mayo and serve with a wedge of lime