Rinse the rice thoroughly under cold water and cook as per the packet instructions. Then leave the rice to one side in the saucepan with the lid on.

Slice the tofu into cubes, then add to a mixing bowl with the cornflour and mix well. Add 1 tablespoon of coconut oil to a non-stick wok or frying pan on a medium-high heat. Add the tofu and cook for 10 minutes or until golden and crispy all over.

Meanwhile, break up the broccoli into florets, then cook the florets in boiling water until tender. Drain and leave to one side.

Next, combine the miso, soy sauce, ginger, maple syrup, rice vinegar and 1/2 tablespoon of water in a mixing bowl. When the tofu is ready, reduce the heat under the wok or frying pan to low, then pour the sauce all over the tofu, stir well and cook for 1 minute or until the sauce thickens and becomes sticky.

Finally, add the kimchi and mayo to a blender and blend until smooth.

To serve, add the rice to bowls, followed by the pickled red cabbage, broccoli and tofu, then top with the kimchi mayo and sesame seeds.