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

Spice-crusted tofu with carrot radish salad

Serves: 2/ Cuisine: Japanese

20 minutes


  • 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:

  • Olive oil
  • Salt
  • Pepper


  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, shishimi and corn flour in a bowl. Sprinkle over the tofu until well coated. Set aside.
  2. 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.
  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, 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.
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