Spice Crusted Tofu With Kumquat Radish Salad Recipes
SPICE-CRUSTED TOFU WITH KUMQUAT RADISH SALAD
This simple Japanese-inspired vegan salad is anything but bland, with shichimi togarashi spice mix, crunchy veg and a subtly sweet yuzu dressing
Provided by Jennifer Joyce
Categories Lunch, Main course, Side dish
Time 15m
Number Of Ingredients 16
Steps:
- Slice the tofu in half, wrap well in kitchen paper and put on a plate. Place a heavy frying pan on top to squeeze the water out of it. Change the paper a few times until the tofu feels dry, then cut into chunky slices. Mix together the sesame seeds, Japanese spice mix and cornflour in a bowl. Sprinkle over the tofu until well coated. Set aside.
- In a small bowl, mix the dressing ingredients together and set aside. Bring a pan of water to the boil for the vegetables and heat the two oils in a large frying pan.
- When the frying pan is very hot, add the tofu and fry for 1 min or so on each side until nicely browned. Repeat until you have done them all.
- When the water is boiling, cook the broccoli and sugar snap peas for 2-3 mins. Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the dressing. Scatter the radishes, spring onions and kumquats on top.
Nutrition Facts : Calories 528 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 1.9 milligram of sodium
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- Preparing the Tofu: Take the tofu and slice it in half. Wrap the sliced tofu in kitchen paper and keep it aside on a plate. You need to squeeze the water out of it so you can place a heavy pan on top of it. Repeat this process while changing kitchen papers until you are left with dry tofu. Make a mix of the Japanese shichimi togarashi spice mix, cornflour, and sesame seeds. Set it aside after cutting up the tofu into chunky slices and coating it well with the prepared mix.
- Preparing the dressing: Prepare the dressing in a bowl by mixing ginger, shallot, low-salt Japanese soy sauce, yuzu juice, and golden caster sugar and set it aside.
- Take a frying pan and when it is hot, fry the tofu chunky slices for 1 minute until they turn brown.
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