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

Lactose Free

Lactose Free




  • 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


  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.

Watch the Video

Like this recipe? Why not share it?

Print this recipe!

Latest News from YesPeas!
Pea Plant