• Trim and thinly slice the radish.
• Pop into a small bowl along with 1 tsp sugar, ¼ tsp salt (double both for 4p) and half the apple cider vinegar. 
• Mix together and set aside.
• 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 (double for 4p).
• Set aside, ensuring to stir occasionally.

• Place a pot over medium-high heat with a drizzle of oil.
• Add the lemongrass paste and cook until fragrant, 30 secs.
• Pour in 240ml salted water (double for 4p) and bring to the boil.
• Stir in the bulgur, bring back to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.

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

• Place a pan over medium heat (without oil).
• Once hot, dry-fry the sesame seeds until lightly toasted, stirring regularly, 2-3 mins.
• Remove from the pan and set aside.
• Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. 
• Halve the chilli and discard the core and seeds. Finely chop.

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

• Fluff up the bulgur 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 bulgur.
• Finish with a sprinkling of the toasted sesame seeds.