Tofu, cucumber and radish salad
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. It’s also ideal for picnics, trips or in your lunch box for work. It’s vegan, gluten-free, healthy and really yummy!
Ingredients
Method
- 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.