‘Quick pickled’ rice noodle salad with soy-glazed griddled tofu | Sainsbury`s Magazine

Ingredients

• 1 x 396g pack firm tofu (we used Original Cauldron)
• 2 tbsp tamari soy sauce
• 1 tbsp sesame oil
• 11⁄2 tbsp agave syrup
• 1 tbsp lemon juice
• 1⁄2 large cucumber
• 8-10 radishes, trimmed
• 11⁄2 tbsp yuzu seasoning sauce
• 3 tbsp cider vinegar
• 1 tsp pink Himalayan salt or fine sea salt
• 4 x 60g rice noodle nests
• 2-3 spring onions
• 1⁄2 x 25g pack chives
• 2 tbsp black sesame seeds
• 2 nori sheets, cut into strips with scissors