Cut the cucumber into small cubes and mix in a bowl with the white wine or rice vinegar and sugar. Let the sweet and sour absorb, occasionally toss.

Meanwhile, peel and grate the ginger with a fine grater. Press the garlic or chop finely. In a small bowl mix the soy sauce with the ginger, garlic, soy sauce, ketjap and sambal to taste. Mix 3/4 of the marinade with the tofu cubes.

Cut the pak choi lengthwise. Coarsely chop the coriander.

Heat half of the sunflower oil in a skillet or grill pan with a lid over medium heat. Place the pak choi with the cut side down in the pan and fry for 4-5 minutes. Pour 20 ml soy sauce and 1 tbsp water per person over the pak choi, and steam with the lid on the pan for another 4-5 minutes, or until soft.

Meanwhile, heat another skillet, without butter or oil, over medium heat and fry the sesame seeds until golden brown. Remove from the pan and store separately. Add the remaining sunflower oil to the pan and fry the marinated tofu cubes for 4-5 minutes. Season with salt and pepper.

Serve the rice with the grilled pak choi, the sweet and sour cucumber and the tofu cubes. Garnish with the sesame seeds, the remaining marinade and the coriander. Enjoy! :)