Blanch the bean sprouts in salted water for approx. 1 min., rinse with cold water, drain well, transfer to a bowl. Add the mirin and all the other ingredients up to and including the chilli flakes, mix, cover and chill for approx. 30 mins.
In a bowl, mix the cucumbers with all the other ingredients up to and including the pepper, cover and chill for approx. 30 mins.
In a bowl, mix the radishes with all the other ingredients up to and including the salt, cover and chill for approx. 30 mins.
Heat the oil and sesame seeds in a wide pan. Add the spinach, sauté until wilted, set aside.
Aubergine and squash
Place the aubergine (cut side up) on a baking tray lined with baking paper, score several times. Place the squash alongside, season both with salt, drizzle with oil.
Roast for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly. Cut the aubergine into pieces, mix in a bowl with half of the rice syrup and half of the soy sauce, set aside. Mix the squash with the rest of the rice syrup and soy sauce, mirin, chilli flakes and paprika, mash the squash into a puree using a fork.
Combine the oil, rice syrup and soy sauce. Add the tofu, mix and leave to infuse briefly. Drain the tofu, fry in a non-stick frying pan for approx. 2 mins. on one side, turn the tofu, add the garlic, finish cooking for approx. 2 mins. Add the sauce. Mix in the ginger and chilli flakes, plate up. Garnish with the spring onions.
Cook the rice in salted water according to the packet instructions. Transfer the rice to a bowl, mix in the sesame seeds. Plate up the avocado, drizzle with lemon juice and garnish with coriander.