Place rice and 1 1/2 cups water in a saucepan over medium-high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cook, covered, for 15 minutes or until tender. Stand, covered, for 5 minutes. Stir in seasoning. Spread over a large tray. Cool for 15 minutes.

Using damp hands, shape rice into 12 patties (about 2 1/2 tablespoons per pattie).

Halve tofu pieces crossways. Cut each piece into 4 triangles. Heat oil in a medium frying pan over medium-high heat. Cook tofu for 1 to 2 minutes each side or until browned. Drain on paper towel.

Meanwhile, combine carrot, cabbage and 1 tablespoon dressing in a small bowl.

Place rice patties on a serving platter. Divide carrot mixture among patties. Top with tofu, avocado, remaining dressing and coriander. Serve.