Preheat your oven to 180°C (fan).

To make the marinade, mix the soy sauce, rice vinegar, agave or honey and ketchup in a bowl and add in the diced tofu. Set aside for at least an hour before cooking.

To make the dressing, blitz all the ingredients in a food processor or blender until almost smooth and store in the fridge until needed.

Lightly oil a baking tray and add the chopped peppers, tossing to coat lightly in the oil. Bake in the oven for 40 minutes until softened and starting to char around the edges, then remove and set aside.

Set your grill to its highest heat, then line a baking sheet with foil and lightly oil. Place the marinated tofu pieces on the foil and grill under the high heat for about 20 minutes, turning them occasionally when the edges start to really colour up.

Towards the end of cooking the peppers and tofu, simmer the broccoli stalks for 4–5 minutes until just cooked through, then drain.

Place the cooked rice in a serving bowl, followed by the hot tofu, broccoli, peppers, radishes and a few spoonfuls of the Bang Bang Dressing. Garnish with a few coriander leaves.

Cook’s Note: to press tofu, simply press it between two plates, with a weight on top, to remove excess water.