• Trim and thinly slice the radish.
• Pop into a small bowl along with 1 tsp sugar (per 2P), ¼ tsp salt (per 2P) and half the apple cider vinegar. 
• Mix together and set aside, continuing to stir frequently.

• Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
• In a separate bowl, toss the smashed cucumber with the soy sauce, remaining apple cider vinegar and 1 tsp sugar (per 2P).
• Set aside, continuing to stir occasionally.

• Meanwhile, pop the couscous into a bowl. 
• Pour in 200ml boiling water (4P: 500ml | 6P: 600ml) along with the lemongrass paste.
• Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).

TIP: If you’re in a hurry you can boil the water in your kettle.

• Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. 
• Halve the chilli and discard the core and seeds. Finely chop.
• Place a pan over high heat with a good glug of oil.
• Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. 

NOTE: Swapping to diced chicken? Add to the hot pan, season with salt and pepper and fry until browned, 8-10 mins, before adding the sauce.

• Remove the pan from the heat and drain off any excess oil.
• Stir in the teriyaki sauce, half the sesame seeds and chilli (use less if you don't like spice).
• Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper, if required.

• Fluff up the couscous with a fork and divide between bowls. 
• Drain the pickling liquids from the radish and cucumber.
• Arrange the teriyaki tofu, cucumber and radish on top of the couscous.
• Finish with a sprinkling of the remaining sesame seeds.