Instructions

1. Place the cooked rice in a large salad bowl and loosen it with a fork.
2. Put the cubed tofu in a small bowl, add the teriyaki sauce and sesame oil, and toss to coat.
3. Air-fry the tofu at 180°C for about 10 minutes until golden and crisp.
4. Alternatively, fry in a non-stick pan over medium heat until evenly browned.
5. Add the cooked tofu to the rice.
6. Cut the green beans in half and cook them in a pan of boiling water for 3 minutes. Add the wakame to the same pan for the last minute of cooking.
7. Drain under cold water, reserving a little of the cooking water.
8. In a small bowl, mix the miso paste, soy sauce, rice vinegar, and sesame oil. Add a little of the reserved cooking water to loosen the dressing.
9. Add the beans and wakame to the rice, followed by the radishes and spring onions.
10. Pour over the dressing and toss well to combine.
11. Let the salad rest for a few minutes, then serve at room temperature.
12. Add sesame seeds or a squeeze of lime if you want a little extra lift.