Spice-crusted tofu with kumquat radish salad

Spice-crusted tofu with kumquat radish salad

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal528
fat33g
saturates5g
carbs24g
sugars13g
fibre12g
protein27g
salt1.9g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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