First, make the dressing. Mix all the ingredients together and set aside.

Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan/425 degrees Fahrenheit/Gas 7.

Wrap the tofu in paper towels or a kitchen towel and place on a baking sheet. Weigh down with something heavy, like a frying pan/skillet and let it sit for 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into five-centimeter/two-inch cubes.

Whisk together the ginger, soy sauce, white miso, honey and chilli flakes. Add the tofu and gently toss to coat. Sprinkle cornflour over it all and mix until incorporated. Leave to sit for 10 minutes.

Remove the tofu from the marinade and spread the cubes out on a baking sheet lined with baking paper, such as Gefen Parchment Paper. Bake in the preheated oven for 25–30 minutes, turning halfway through, until golden brown and a thin crust forms.

Divide the rice between two plates, then top with edamame, sliced radishes, beetroot and roasted tofu. Drizzle with the dressing and finish with coriander and dried chilli flakes.