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

Name: Asian Peas, Tenderstem Broccoli and Tofu Salad with Black Sesame Seeds & Lime Dressing
Prep time: PT5 M
Cook time: PT10 M
Yield: 4
Ingredients: 250 g Garden Peas 375g Birds Eye Peas; 1 Egg, beaten; 300 g block of Tofu; 3 tablespoon Cornflour; 3 tablespoon Black Sesame Seeds, plus extra to serve; Sea Salt Flakes & Freshly Ground Black Pepper; 150 ml Vegetable Oil; 250 g Tenderstem Broccoli, sliced into 3-4cm pieces; 1-2 tablespoon Soy Sauce, plus extra to serve; 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 tablespoon Fish Sauce; 1 tablespoon Brown Sugar, plus extra to taste; A thumb-size piece of Fresh Ginger, grated; Juice of 3 Limes; 1 Red Chilli, finely chopped; 2 tablespoon Toasted Sesame Oil

Side

5 mins

preparation

10 mins

cooking

Easy

Servings

(0)

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Bored of making the same bland tofu salad every week? If you’re looking to jazz up your tofu dish with some extra flavour, then this recipe is definitely for you! Including chilli, sesame seeds and coriander, this dish is bursting with flavour and will certainly brighten up your mealtime. Tofu is also a great source of protein, so by no means leave it out!

Our method

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.
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.
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.
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 (cook according to pack cooking instructions). Add a dash of water and stir fry until soft.
Add the spring onions, carrot ribbons and toss with the herbs, cooked broccoli and peas and dressing.
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.