Cut the watermelon into 2cm cubes. Remove the seeds and finely chop the chilli. Mix lime juice and rice vinegar together in small bowl. Toss everything together and add in the pickled ginger. Put to one side.

Cook the rice as per the packet instructions and put to one side whilst you prepare the remaining ingredients.

Cut the tofu into 6 or 8 thick slices. Put the sesame seeds on one plate. Add the corn flour to another plate and mix with salt, cracked black pepper and five spice. Whisk the egg on a third small plate.

Coat the tofu first in the corn flour mixture, followed by the egg and finish with a coating of sesame seeds. Continue until all pieces of tofu are coated. Then, using a small non-stick frying pan heat a little oil until hot and fry the tofu until golden and crispy on the outside.

Add Goldfish Brand Japanese curry sauce and hot water to a small sauce pan over a low heat and whisk together until you have a thick smooth sauce.

To assemble your Buddha bowls cut the avocado in half, peel and remove the seed, slice each half into 5mm slices. Take two bowls and spoon in the rice. Top each bowl with the watermelon, spoon the curry sauce over a ¼ of the rice and top with the sesame crusted tofu. Finish with the avocado and pea shoots and a square of nori seaweed.