Tofu, cucumber and radish salad
20 Sep 2023
by Wholeness
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
This tofu, cucumber and radish salad is a light, tasty dish, which can be on the table within 10 minutes. You can serve it as a side dish or as a main with rice, noodles or toast on the side. Itβs also ideal for picnics, trips or in your lunch box for work. Itβs vegan, gluten-free, healthy and really yummy!
Ingredients
- Β½ cucumber
- 1handful purple radish
- 4 salad onions
- 1 Tbsp toasted sesame oil
- 1 Tbsp Kikkoman soy sauce
- 1 Tbsp apple cider vinegar
- 1 Tbsp sesame seeds
- 100g tofu
- 1 Tbsp rapeseed oil
- 1 Tbsp Kikkoman soya sauce
- 1 tsp sesame oil
Instructions
- Cut the cucumber in half, lengthwise, then slices. Scatter these in a mixing bowl.
- Cut the radish into thin wedges, the salad onions into thin slices. Add them to the cucumber.
- Add the soy sauce, cider vinegar, toasted sesame oil and half of the sesames seeds. Toss and set aside.
- Cut the tofu into 1cm cubes.
- Heat the rapeseed oil in a wok and stir fry the tofu cubes for about 5 minutes until light brown. Add the soya sauce and the other half of the sesame seeds. Stir-fry until golden, then transfer to a plate , lined with paper kitchen towel.
- When cooled down, add the tofu to salad and toss well.
- Serve immediately.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Salad - Side - Stir Fry - Supper
- Cuisines: - Japanese
- Occasions: - Parties - Picnic
- Ingredients: - Greens & Salads - Tofu
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Low GI - Sugar Free - Vegan
- Skill Levels: - Easy
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