To make the sushi bowl, wrap the tofu in kitchen paper, sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard
Leave to drain for 15 minutes
Meanwhile, bring a large saucepan of water to the boil and boil the sushi rice for 8–10 minutes, or until just cooked
Drain, place back in the pan, cover and set aside
Bring a small saucepan of water to the boil and cook the soya beans for 2 minutes, or until tender
Drain, refresh under cold water and set aside
To make the dressing, put the lime zest, juice and honey (or agave) in a small saucepan and simmer for 1 minute
Stir in the tamari, vinegar and sesame oil and set aside
Cut the tofu into 1
5cm/½in cubes
Spray a large frying pan with a little low-calorie cooking spray and place over a medium-high heat
Add the tofu and cook for 1 minute on each side until crisp and golden brown
Place the rice in a bowl or lunchbox and stir in the dressing
Top with the soya beans, radishes, cucumber, carrot and two-thirds of the spring onions
Sprinkle over the tofu, remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat