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