Asian Peas, Tenderstem Broccoli and Tofu Salad with Black Sesame Seeds and Lime Dressing
Lactose Free
Vegetarian
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
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.
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.
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.
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.
Add the spring onions, carrot ribbons and toss with the herbs, cooked broccoli and peas and dressing.
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.
The 1st of November marks World Vegan Day, an occasion which celebrates all things plant-based and encourages the nation to learn more about the benefits of a vegan diet.