Tofu, edamame & cucumber salad

What you need

• ·220g firm tofu
• ·120g frozen edamame
• ·150g cucumber
• ·80g carrots
• ·15g soy sauce
• ·6g root ginger
• ·1 lemons
• ·10g mixed seeds

Method

1. 1Press and cube the tofu, then fry dry and hard until it colours — no oil, so it stays lean.
2. 2Boil the edamame 3 minutes and cool under the tap.
3. 3Smash the cucumber with the flat of a knife and tear it into rough pieces. Torn edges hold dressing; sliced ones don't.
4. 4Soy, grated ginger and lemon whisked together, everything tossed through, seeds over.

Smashed cucumber sounds like a gimmick and genuinely changes the dish.

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