Tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins (you can use a fork) till the water goes cloudy. Drain, rinse and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover. Bring to the boil.
Turn the heat right down under the rice and gently cook for 25 mins till all the water is absorbed. Take off the heat and set aside, lid on, to finish cooking the rice.
While the rice cooks, mix 1 tbsp each vinegar and sugar in a bowl. Peel the cucumber. Slice it in half. Run a teaspoon down the middle to scoop out the seeds. Cut into slices about as long and thick as your little finger. Bash the cucumber with a rolling pin or pestle to smash it up a bit. Add to the vinegar. Peel the ginger. Slice into thin matchsticks. Add to the cucumber. Stir and set aside to marinate.
Drain the tofu. Slice into 1-2 cm cubes. Trim the spring onions. Finely slice into rounds. Finely slice the chilli – flick out the seeds and white bits for less chilli heat. Roughly chop the leaves from the coriander sprigs.
Warm ½ tbsp coconut or olive oil in a frying pan over a medium heat. Add the tofu. Fry for 5 mins, turning once, so it's crisp and golden all over. Lift out of the pan and arrange on a serving plate.
Warm ½ tbsp more coconut or olive oil in the pan. Keep the heat low. Add the spring onions and chilli. Very gently fry for about 3 mins. Stir often so the onions and chilli soften and heat through. If they start to catch and burn, the heat is too high – make sure to keep it nice and low.
Add ½ the sachet of tamari to the pan. Stir to mix. Taste and add more tamari if you think it needs it. Spoon the hot spring onion sauce over the tofu. Top with the coriander leaves. Serve with the rice and smashed cucumber.