Tom Walton's super healthy tofu and mushroom poké bowl

Name: Tom Walton's super healthy tofu and mushroom poké bowl
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Asian, Japanese
Ingredients: 1 cup (250ml) miso tahini dressing (recipe below); 500g firm tofu, cut into 3cm cubes; 150g red cabbage, finely shredded; 1 cup (40g) finely shredded kale leaves; 100g baby kale leaves (substitute extra finely shredded kale leaves); 1/3 cup (80ml) classic poke dressing (recipe below); 150g shimeji or oyster mushrooms; 1 medium beetroot, cut into matchsticks; 1 Lebanese cucumber, cut into 2cm pieces; 8 radishes, quartered; 1 cup (140g) frozen podded edamame, blanched, refreshed, drained; 100g bean sprouts; 1 cup (140g) pickled carrot & daikon (recipe below); 1/2 cup (25g) crispy onions (recipe below); 1/3 cup (30g) nori katsuobushi furikake (recipe below); Toasted sesame seeds, to serve; 100g tahini; 1 tbs white (shiro) miso paste; 1 tbs rice wine vinegar; 1 tbs honey; 2 tsp soy sauce; 100ml soy sauce or tamari; 50ml sesame oil; 50ml rice wine vinegar; 2 medium carrots, shredded (we used a julienne peeler); 400g daikon, peeled, shredded (we used a julienne peeler); 2 garlic cloves, thinly sliced; 1/4 cup (55g) caster sugar; 1/2 cup (125ml) rice wine vinegar; 2 cups (500ml) sunflower oil