Crusted Tofu with Radish Salad
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 cu…
- Cook15 min
- Total15 min
- Serves1
- LevelEasy
Ingredients
- 200g\7oz firm tofu
- 2 tbsp. sesame seeds
- 1 tbsp. sesame oil
- 1 tbsp. vegetable oil
- 200g\7oz tenderstem broccoli
- 100g\3.5oz snap peas
- 4 radishes, thinly sliced
- 2 spring onions, finely chopped
- 3 kumquats, thinly sliced
- 2 tbsp. low-salt japanese soy sauce
- 1 tsp. lime or grapefruit juice
- 1 sugar free syrup
- 1 tsp. small shallot, finely diced
- grated ginger
Preparation
- 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. You can put whatever raw vegetable you want in this salad!!
