500 grams (2 blocks) firm tofu
cornflour for dusting
sea salt and freshly ground pepper
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
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
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.
Mirin: a Japanese rice wine used to add mild sweetness to dishes. Available at Asian groceries and good supermarkets.