Step-by-Step Instructions

1. Gather pans and large bowl

   1 min

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

   Equipment: large frying pan, small saucepan, large bowl

2. Cook and steam sushi rice

   14 min

   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.

   Equipment: small saucepan, lid

3. Smash and salt the cucumbers

   5 min

   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.

   Equipment: chopping board, rolling pin, pestle, large bowl

4. Cut and thread tofu skewers

   6 min

   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.

   Equipment: chopping board, knife, skewers

5. Fry and glaze tofu skewers

   8 min

   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.

   Equipment: large frying pan

6. Assemble and garnish serving bowls

   5 min

   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!

   Equipment: chopping board, knife, serving bowls