- 200g firm tofu
- 2 tbsp sesame seeds
- 1 tbsp Japanese shichimi togarashi spice mix (available from souschef.co.uk)
Shichimi togarashi, a Japanese seven-spice mix, is a spicy-savoury blend of ground chillies,…
- ½ tbsp cornflour
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 200g Tenderstem broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 100g sugar snap peas
- 4 radishes, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 kumquats, thinly sliced
It looks like a small, oval orange, but the kumquat, which originates in Asia, is a member of…
For the dressing
- 2 tbsp low-salt Japanese soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp Yuzu juice (or 1 tbsp each lime and grapefruit juice)
- 1 tsp golden caster sugar
- 1 small shallot, finely diced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
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.