Spice-crusted tofu with kumquat radish salad

2 of 5-a-day calium easy salad easy vegan fibre folate iron kumquat summer tofu vegan salad vitamin c

N/A

Source

Ingredients

200g firm tofu

2 tbsp sesame seeds

1 tbsp Japanese shichimi togarashi spice mix (available from souschef.co.uk)

½ tbsp cornflour

1 tbsp sesame oil

1 tbsp vegetable oil

200g Tenderstem broccoli

100g sugar snap peas

4 radishes , thinly sliced

2 spring onions , finely chopped

3 kumquats , thinly sliced

2 tbsp low-salt Japanese soy sauce

2 tbsp Yuzu juice (or 1 tbsp each lime and grapefruit juice)

1 tsp golden caster sugar

1 small shallot , finely diced

1 tsp grated ginger

Method

Slice the tofu in half, wrap well in kitchen paper and put on a plate. Place a heavy frying pan on top to squeeze the water out of it. Change the paper a few times until the tofu feels dry, then cut into chunky slices. Mix together the sesame seeds, Japanese spice mix and cornflour in a bowl. Sprinkle over the tofu until well coated. Set aside.

In a small bowl, mix the dressing ingredients together and set aside. Bring a pan of water to the boil for the vegetables and heat the two oils in a large frying pan.

When the frying pan is very hot, add the tofu and fry for 1 min or so on each side until nicely browned. Repeat until you have done them all.

When the water is boiling, cook the broccoli and sugar snap peas for 2-3 mins. Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the dressing. Scatter the radishes, spring onions and kumquats on top.