Waitrose and Partners
Smacked cucumber & radish salad with spicy tofu and rice

Smacked cucumber & radish salad with spicy tofu and rice

A vegan dish that delivers on every level. Well worth trying if you’re still new to tofu. 

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VeganVegetarianHealthyLow in saturated fat1 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins


  • ½ Essential Cucumber, halved lengthways, seeds removed
  • 80g Essential Radishes
  • 2 tbsp cornflour
  • 280g pack extra firm tofu, cut into bitesized pieces
  • 2 tbsp toasted sesame oil
  • tbsp tomato ketchup
  • tbsp light soy sauce
  • tsp Lee Kum Kee Chiu Chow Chilli Oil, to taste
  • 1 clove garlic, crushed
  • 5g piece ginger, peeled and finely grated
  • 1 tbsp Chinese rice vinegar
  • 250g pouch basmati rice
  • 1 tsp black sesame seeds (optional)
  • 2 Essential Salad Onions, finely sliced (optional)


  1. Put the cucumber and radishes on a chopping board and, using a rolling pin or small frying pan, bash until both are starting to break and flatten slightly. Chop into bitesized pieces, then put into a sieve over a bowl, sprinkle generously with salt and set aside.

  2. Put the cornflour into a bowl and toss the tofu in it until well-coated. Heat 1½ tbsp sesame oil in a large frying pan and fry the tofu for 4-5 minutes on each side, until golden brown and crisp.

  3. Meanwhile, mix the ketchup, 1 tbsp soy sauce, the chilli oil and 2 tsp water together in a small bowl. Reduce the heat and add the garlic and ginger to the tofu pan. Stir fry for 30 seconds, then pour in the dressing and stir fry for 1-2 minutes more, taking care to cover the tofu pieces well. Transfer to a plate.

  4. Rinse the cucumber and radishes, dry on kitchen paper, then tip into a bowl. Mix with the remaining ½ tbsp sesame oil, ½ tbsp soy sauce and the vinegar. Heat the rice pouch according to pack instructions, then serve with the cucumber salad and chilli tofu, sprinkled with the sesame seeds and salad onions, if liked.

Cook’s tip

Salting the cucumber and radishes helps draw out some of the liquid, allowing the veg to absorb the dressing – 1 tsp salt is about right. Try a 100g pouch Yogiyo Medium Chilli Stir Fry Sauce (or 120g sachet Waitrose firecracker stir fry sauce for non-vegans) instead of the ketchup-based dressing, garlic and ginger. Use just enough to coat the tofu. 


Typical values per serving when made using specific products in recipe


2,357kJ/ 562kcals



Saturated Fat












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