Crispy tofu grain bowl with peanut soy dressing

Wrap the tofu in paper towel and weight it with a cast iron for about 10 minutes to draw out the liquid.

Grate the ginger into the soy sauce for the marinade.

Cut up the dried tofu and toss it in the soy and ginger so it soaks up the marinade.

Bake at 425 for 10 to 15 minutes, flip the pieces and bake another 10 to 15 minutes until browned with crispy edges (here about 12, then another 10).

Heat the vinegar, water and salt; pour over the sliced onions and garlic, covering them completely, and refrigerate.

Blitz the ginger, garlic, peanut butter, chili garlic sauce and lime juice; put into a bottle, taste and add about a spoonful of soy sauce and shake.

Microwave the frozen lima beans with a pinch of salt and a little water.

Grate the carrot on a cheese grater; keep the components small and uniform.

Slice the red cabbage thin, sprinkle with salt and massage to draw out water and soften the texture.

Assemble: grain, grated carrot, massaged cabbage, lima beans, pickled red onions and Thai chilies, with the tofu and dressing.