Asian Peas, Tenderstem Broccoli and Tofu Salad with Black Sesame Seeds and Lime Dressing

Ingredients

• 1 egg, beaten
• 300g block of Tofu
• 3 tbsp cornflour
• 3 tbsp black sesame seeds, plus extra to serve
• Sea salt flakes & freshly ground black pepper
• 150ml vegetable oil
• 250g tenderstem broccoli, sliced into 3-4cm pieces
• 1-2 tbsp soy sauce, plus extra to serve
• 250g peas, defrosted
• A bunch of spring onions, finely chopped
• 1 carrot, peeled into ribbons
• A bunch fresh coriander and mint, roughly chopped, plus extra to serve
• Lime wedges, to serve

For the dressing

• 3 tbsp fish sauce
• 1 tbsp brown sugar, plus extra to taste
• A thumb-size piece of fresh ginger, grated
• Juice of 3 limes
• 1 red chilli, finely chopped
• 2 tbsp toasted sesame oil

Method

1. To make the dressing, whisk all the ingredients together in a jug and season with salt and pepper to taste. Add a little more sugar if needed. Leave to one side.
2. Tip the beaten egg onto a plate and coat the Tofu in it. On a separate plate mix together the cornflour, sesame seeds and salt and pepper and dip the Tofu pieces into it. Set aside.
3. Heat the oil in a wok or large frying pan and very carefully shallow fry the tofu pieces for 2 minutes on each side. Remove from the pan, drain and keep warm.
4. Add the broccoli to the pan and cook for 2-3 minutes until starting to colour and soften a little. Add the peas and splash over the soy sauce and griddle for another few minutes until tender but retaining a little bite. Add a dash of water and stir fry until soft.
5. Add the spring onions, carrot ribbons and toss with the herbs, cooked broccoli and peas and dressing.
6. Divide among 4 serving plates, lay the tofu over the salad and sprinkle with some herb leaves. Serve with lime wedges for squeezing and extra soy sauce and black sesame seeds.

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