Spice-crusted tofu with kumquat radish salad recipe | Good Food

Ingredients

• 200g firm tofu
• 2 tbsp sesame seeds
• 1 tbsp Japanese shichimi togarashi spice mix (available from souschef.co.uk)
• ½ tbsp cornflour
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 200g Tenderstem broccoli
• 100g sugar snap peas
• 4 radishes thinly sliced
• 2 spring onions finely chopped
• 3 kumquats thinly sliced
• 2 tbsp low-salt Japanese soy sauce
• 2 tbsp Yuzu juice (or 1 tbsp each lime and grapefruit juice)
• 1 tsp golden caster sugar
• 1 small shallot finely diced
• 1 tsp grated ginger