Pressing the Tofu:

1. Press the tofu for about 30 minutes to remove excess moisture, then cut it into bite-sized cubes.

Vegetable Preparation:

1. Cut cauliflower into florets, mushrooms into halves or quarters, carrots into julienne strips, shred the cabbage thinly, slice mini sweetcorn in half lengthwise, and wash and roughly chop the spinach.
2. Slice spring onions and chop cilantro if using.

The Sauce:

1. Peel and mince the garlic, and peel and grate the ginger.
2. Mix all sauce ingredients in a jar and shake well.

Marinate:

1. Use ¼ of the sauce to marinate tofu cubes. Keep in the fridge for at least 30 minutes.
2. In a large bowl, coat shredded cabbage with 3-4 tbsp of the sauce and let it marinate.

The Tempura Batter:

1. Mix all dry tempura batter ingredients in a bowl. Slowly add sparkling water, whisking until a smooth batter forms.

Bake:

1. Preheat air fryer or oven to 400°F/200°C.
2. Dredge tofu and cauliflower through the batter, shaking off excess. Air fry for 17-20 minutes or bake for 30-35 minutes until golden brown and crispy, flipping halfway.

Cook Rice, Fry Vegetables:

1. Cook rice according to package instructions.
2. In separate pans, fry mushrooms until browned in one pan. Stir-fry mini sweetcorn, carrots, bean sprouts, and spinach in the second pan. Add remaining sauce to the stir fry and let it bubble briefly.

Serve:

1. In a bowl, layer rice, vegetables, and crispy tofu and cauliflower. Drizzle with sauce and sprinkle with spring onions, cilantro, and sesame seeds if desired.

Meal Prep:

1. Prepare ingredients and store separately for up to 4 days. Reheat in the microwave and crisp up tempura battered pieces in the air fryer.
2. Enjoy your colourful and healthy Asian Bowl with Cauliflower and Tofu!