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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.