1.Boil the rice according to the instructions on the package. Stir in the rice vinegar and allow to cool to room temperature.
2.In the meantime, drain the tofu. Cover a bowl with a clean tea towel and crumble the tofu above it. Press out as much moisture as possible squeezing the tea towel.
3.Heat the sesame oil in a wok and stir fry the tofu for 5 minutes on a medium heat. Next, add in the ginger and soy sauce. Stir fry for 5-7 minutes. Season with salt and pepper.
4.Meanwhile, cut the cucumber into slices and cut the nori into pieces.
5.To serve, divide the rice between bowls and then the tofu, cucumber, nori, seaweed salad, and soybeans. Serve with extra soy sauce

1 cup (250g) sushi rice
1 tbsp. rice vinegar
2 cups (375g) natural tofu
1 tbsp. sesame oil
1 inch (3 cm) ginger, grated
2 tbsp. soy sauce
4 baby cucumbers, sliced
few slices nori
⅝ cup (125g) seaweed salad
1 ¼ cup (200g) edamame beans

Serves 4