Teriyaki Tofu Rice Bowl

Trim and thinly slice the radishes. Trim the cucumber then halve lengthways. Thinly slice widthways. Zest and halve the lime. Drain the tofu, pat it dry and chop into 2cm pieces.

Heat large frying pan over medium heat (no oil!) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.Pop half the sesame seeds a medium bowl and set aside. Pop the remaining half into a small bowl and set aside.(Don’t wash up the frying pan). In another small bowl mix together the rice vinegar and sugar (see ingredients for amount) and season with salt and pepper. Add the sliced radishes, mix together well and set aside.

Pop the cornflour and Thai spice mix (see ingredients for amount - it's quite spicy) into a medium bowl. Season with salt and pepper. Mix together well. Add the tofu and toss to coat evenly. Heat a drizzle of oil in the pan you used earlier on medium high heat. Once hot add the tofu and fry until golden brown and crispy all over, turning regularly, 5-6 mins. Transfer to a plate lined with kitchen roll and allow the pan to cool slightly but don't wash it, we will use it for the teriyaki glaze.

Meanwhile, pop the sliced cucumber into the medium bowl with the sesame seeds. Squeeze in the lime juice, season with salt and pepper and toss to coat. Once the rice is ready, wipe out the frying pan if you need to then add the teriyaki sauce. Bring to the boil, add the tofu and stir until everything is evenly coated and the tofu is piping hot. TIP: Add a splash of water if the sauce has evaporated too much.