Recipes

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

Lactose Free

Lactose Free

Vegetarian

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

  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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