If you haven't already pressed the tofu: wrap the block in a clean kitchen towel, set a cutting board on top and weight it with cans or a heavy skillet for 15–30 minutes. Pressing removes excess water so the tofu soaks up the marinade and crisps instead of steaming in the pan.

Slice the pressed tofu into 8 mm (≈1/3 in) slices (about 8–10 slices from 480 g). Even thickness ensures all slices cook in the same time and develop an even, golden crust.

Make the marinade: whisk together 4 tsp low-sodium soy sauce, 4 tsp rice vinegar and 2 tsp maple syrup in a shallow dish. Taste: the soy provides umami, vinegar brightens, and maple gives a balanced sweetness that will caramelize slightly when seared.

Marinate the tofu slices for 10–15 minutes, turning once so both sides take up flavor. A short bath gives seasoning without saturating the tofu; longer risks making slices too soggy to crisp.

Meanwhile, make the lemon yogurt: in a small bowl combine 180 g Greek yogurt, 2 tsp lemon zest and 4 tsp fresh lemon juice. Season lightly with a pinch of sea salt and a few grinds of black pepper; whisk until smooth. The dairy’s creaminess and bright citrus cut the tofu’s richness and add silkiness to the toast.

Heat a large non-stick or well-seasoned cast-iron skillet over medium-high heat. Add 4 tbsp olive oil and let it shimmer but not smoke. Heating the oil until it’s hot ensures immediate contact heat that creates a golden crust rather than slowly frying and soaking.

Remove tofu from the marinade, letting excess drip off (reserve marinade). Pat each slice lightly with paper towel if dripping — dry surface = better browning. If you like extra-crisp tofu, lightly dust both sides with a teaspoon of cornstarch (optional).

Place tofu in the hot pan without crowding — work in batches if necessary. Cook 3–4 minutes per side until deep golden and crisp, flipping once. High, steady heat and minimal flipping let a Maillard crust form which locks in texture and provides contrast to the soft interior.

When both sides are almost done, pour the reserved marinade into the pan and let it bubble and reduce for 30–60 seconds—tilt the pan and spoon the glaze over the slices. Do this at the end because the maple will burn at high heat; reducing it briefly concentrates flavor to glaze the tofu.

Toast the 4 slices of whole-grain bread until well-browned (use a toaster or under the broiler for 1–2 minutes each side). A deeply toasted bread gives structural crunch and prevents sogginess from the yogurt and juices.

Assemble: spread ~45 g (3 tbsp) lemon yogurt over each toasted slice. Place 2 golden tofu slices on each toast, then arrange thin radish slices and a small handful (≈20 g) of pea shoots on top. The yogurt acts as both flavor and adhesive; radishes and pea shoots add peppery crunch and fresh lift.

Finish with 1 tbsp chopped chives per serving, a light pinch of flaky sea salt, and freshly cracked black pepper. Serve immediately to enjoy the contrast between hot crisp tofu and cool lemon yogurt.

Leftovers: keep tofu and yogurt assembly components separately in airtight containers in the fridge for up to 2 days. Recrisp tofu in a 200°C (400°F) oven for 6–8 minutes rather than microwaving, to preserve texture.