Directions

To Prep

1. Combine the soy sauce, mirin, caster sugar and garlic in a glass or ceramic dish to make the Teriyaki Marinade.
2. Add the tofu cubes and toss to combine. Cover and keep in the fridge for at least 30 mins to marinate.

To Cook

1. Preheat the oven to 200°C. Line a tray with baking paper. Chop the sweet potato into 1cm wide disks, lay on the baking paper, spray with oil, and bake in the oven for 25 mins.
2. Place baking paper over a second baking tray. Reserve a small amount of the teriyaki marinade, then spread the tofu cubes onto one half of the tray.
3. Add the sunflower, pumpkin and sesame seeds to the marinade, toss to coat, then place on the other side of the tray.
4. Place the tray in the oven with the sweet potato for the final 15 mins. Remove the sweet potato, tofu and mixed seeds from the oven and allow to cool.
5. Cook the corn in boiling water for 4 mins. Allow to cool slightly before slicing the kernels off.
6. Divide the ingredients between two large bowls. Begin with the cos lettuce leaves, then the rice, cabbage, corn, sweet potato, tofu, tomato and radish.
7. Place half an avocado in the centre of each bowl and fill the pit with Kewpie Mayonnaise.
8. Sprinkle with the alfalfa and the teriyaki seeds, and serve.