Tofu Satay Skewer Bowl With Zingy Smacked Cucumbers, Pink Radish, Sushi Rice & Sesame Peanut Garnish

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a large frying pan, a small saucepan and a large bowl. 

STEP 2

Place the sushi rice your small saucepan and pour over 2x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover with a lid and cook for 8-10 minutes until rice is tender and all water has been absorbed. Turn off the heat and let it steam.

STEP 3

Place the cucumber on a chopping board. Smash it gently along the length using a rolling pin or a heavy pestle until it splits, then chop diagonally into 1-2 inch diagonal slices. Place them into your bowl, sprinkle with salt, and toss to coat. Let them to sit for a while you prepare the rest of the meal. 

STEP 4

Cut or tear the tofu into bite-sized chunks. We recommend tearing or cutting the block in half, then in half again, and so on until you have around 16 pieces. Carefully thread the tofu pieces onto the skewers, aiming for about four large pieces per skewer.

STEP 5

Place your frying pan over medium-high heat and add a drizzle of oil. Once hot, add the tofu skewers and fry until all sides are golden. Drizzle a tablespoon of satay sauce over each skewer, turning to coat all the tofu pieces. Cook for another 1–2 minutes, until the sauce is caramelised and coats the tofu. Reserve the rest of the satay sauce. 

STEP 6

Roughly chop the radishes and set aside. When everything else is nearly ready, drain the excess liquid off the smacked cucumbers and then toss in the cucumber dressing.

STEP 6

Divide the sushi rice between serving bowls and top with the satay tofu skewers. Drizzle over the remaining satay sauce, and serve with the smacked cucumber salad and radishes on the side. Finish with the peanut sesame garnish and enjoy!