Japanese Tofu & Sweet Potato Bliss Bowl

• Meanwhile, thinly slice cucumber into rounds.
• In a second medium bowl, combine the vinegar
and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough 
water to just cover cucumber. Set aside.

• Trim and roughly chop pea pods. 
• Slice lemon into wedges. 
• In a large bowl, combine sweet chilli sauce, a 
good squeeze of lemon juice and a drizzle of 
olive oil. Set aside. 

• Cut Japanese tofu into 2cm chunks.
• When sweet potato has 5 minutes remaining, 
heat a large frying pan over medium-high heat 
with a drizzle of olive oil.
• Cook tofu, tossing, until browned, 3-4 minutes.

• To the bowl with dressing, add deluxe salad mix
and pea pods, tossing to combine. Season with 
salt and pepper to taste.