Vegetable and tofu cake with mustard dip from The Tofu Cookbook by Becky Johnson

Ingredients

• 30 ml/2 tbsp rice vinegar
• 7.5 ml/1½ tsp light soy sauce
• 15 ml/1 tbsp sugar syrup (see Cook’s Tip)
• 45 ml/3 tbsp Dijon mustard
• vegetable oil, for greasing
• ground black pepper
• 5 ml/1 tsp sesame seeds
• 5 ml/1 tsp sesame oil
• salt
• 300 g/11 oz firm tofu, drained
• 3 eggs
• 5 ml/1 tsp sake (Japanese rice wine)
• 1 carrot, finely chopped
• 115 g/4 oz mangetouts (snow peas), sliced
• 10 ml/2 tsp salt
• 5 ml/1 tsp grated fresh root ginger