Rethink the way you eat tofu forever with this tasty crispy ginger, sesame and chilli dressing. The perfect meal with a edamame and snow pea salad to tie it all together.
Serves: 4
INGREDIENTS
500 grams (2 blocks) firm tofu
cornflour for dusting
sea salt and freshly ground pepper
olive oil
Dressing
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
½ cup sweet chilli sauce
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon sesame oil
Salad
1 cup edamame beans, blanched and refreshed
1 cup fresh mung bean sprouts
2 spring onions, thinly sliced
100 grams snow peas, julienne
1 carrot, julienne
1 long red chilli, seeded and thinly sliced
1 tablespoon sesame seeds, toasted
small handful coriander
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth. Set aside.
Salad: Combine all the ingredients in a bowl.
Tofu: Cut the tofu in half horizontally and sandwich between several sheets of kitchen paper. Lightly weight down for a few minutes to remove excess moisture.
Cut the tofu into triangles. You should get about 5 from each piece. Place the cornflour on a plate and season with salt and pepper. Coat the tofu in cornflour, shaking off the excess.
Heat a little olive oil in a sauté pan and cook the tofu on all sides until golden then drain on kitchen towels.
To serve: Arrange the tofu on a platter and top with the salad. Spoon over a little dressing and serve the rest separately.
Pantry Note:
Mirin: a Japanese rice wine used to add mild sweetness to dishes. Available at Asian groceries and good supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!