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Spice-crusted tofu with kumquat radish salad

Spice-crusted tofu with kumquat radish salad

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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


  • 200g firm tofu
  • 2 tbsp sesame seeds
  • 1 tbsp Japanese shichimi togarashi spice mix (available from
  • 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

For the dressing

  • 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


  • 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.

Recipe from Good Food magazine, May 2016

Goes well with


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A star rating of 5 out of 5.2 ratings

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