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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!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cucumber
  • 1 handful purple radish
  • 4 salad onions
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp sesame seeds
  • 100 g tofu
  • 1 Tbsp rapeseed oil
  • 1 Tbsp Kikkoman soya sauce
  • 1 tsp sesame oil

Method
 

  1. Cut the cucumber in half, lengthwise, then slices. Scatter these in a mixing bowl.
  2. Cut the radish into thin wedges, the salad onions into thin slices. Add them to the cucumber.
  3. Add the soy sauce, cider vinegar, toasted sesame oil and half of the sesames seeds. Toss and set aside.
  4. Cut the tofu into 1cm cubes.
  5. 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.
  6. When cooled down, add the tofu to salad and toss well.
  7. Serve immediately.