Japanese-style tofu salad | Women's Weekly Food

Ingredients

• 500 g silken-firm tofu
• 500 g microwave brown and wild rice
• 1 cup (150g) frozen shelled edamame (soybeans)
• 50 g snow pea tendrils or shoots
• 1 bunch asparagus (170g), trimmed, sliced thinly lengthways
• 4 green onions (scallions), sliced thinly
• ¼ cup (70g) pickled pink ginger, shredded
• ½ cup (90g) brown rice flour
• sunflower oil, for shallow-frying
• 2 sheets nori (5g), shredded finely
• 1 tablespoon sesame seeds, toasted
• Soy dressing
• ¼ cup (60ml) light soy sauce
• 2 tablespoons mirin
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime juice