Spice-crusted tofu with kumquat radish salad
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Spice-crusted tofu with kumquat radish salad

By Jennifer Joyce

This simple Japanese-inspired vegan salad is anything but bland, with shichimi togarashi spice mix, crunchy veg and a subtly sweet yuzu dressing

  • Prep:10 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 528
  • fat 33g
  • saturates 5g
  • carbs 24g
  • sugars 13g
  • fibre 12g
  • protein 27g
  • salt 1.9g

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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