Grate the ginger.

Cut the tofu into 1.5 cm cubes.

Trim the cucumber.

Trim and peel the carrot.

Peel, destone and slice the avocado.

Trim, peel and cut the pineapple into 1 cm cubes.

Pod the edamame beans.

Add the first 4 items of Ingredients 1 (soy, hoisin, lime juice, ginger) into a clean medium bowl.

Stir to combine.

Add the remaining item of Ingredients 1 (tofu) to the bowl.

Stir until coated.

Set aside to marinade for 25 minutes.

Add Ingredients 2 (rice, water) into a medium saucepan.

Heat over a medium-high heat until cooked.

Drain and rinse in cold water.

Divide the rice into 2 clean serving bowls and set aside.

Attach the Mixer bowl to the machine and fit the splash guard.

Assemble the Food Processor attachment to the machine.

Fit the thick slicing disc, attach the lid and ensure it is locked into place.

Slice the first item of Ingredients 3 (cucumber) into the Food Processor bowl.

Remove the thick slicing disc, fit the thin slicing disc.

Slice the second item of Ingredients 3 (radish) into the Food Processor bowl.

Remove the thin slicing disc, fit the fine shredding disc.

Shred the last item of Ingredeints 3 (carrot) into the Food Processor bowl.

Divide the vegetables between the 2 serving bowls, place on top of the rice.

Spoon the marinated tofu into the middle of the bowls and drizzle with plenty of sauce.

Serve.

Top with avocado, pineapple, seeds, coriander and lime around the edge of the bowls.