Spice-crusted tofu with carrot radish salad Recipe
This simple Japanese-inspired vegan salad is anything but bland, with shichimi togarashi spice mix, crunchy veg and a subtly sweet yuzu dressing.
Spice-crusted tofu with carrot radish salad
Serves: 2/ Cuisine: Japanese
200g firm tofu
2 tbsp. sesame seeds
1 tbsp. shishimi
½ tbsp. corn flour
1 tbsp. sesame oil
200g tenderstem broccoli
100g sugar snap peas
4 radishes, thinly sliced
2 spring onions, finely chopped
1 carrot, finely sliced
2 tbsp. tamari soya sauce
You will need:
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, shishimi and corn flour in a bowl. Sprinkle over the tofu until well coated. Set aside.
Bring a pan of water to the boil for the vegetables and heat the sesame oil and 1 tsp. of olive oil 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, carrots and sugar snap peas for 2-3 minutes. Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the soya sauce. Scatter the radishes and spring onions on top. Serve.