Spice-crusted tofu with kumquat radish salad - Good Food Middle East
This simple Japanese-inspired vegan salad is anything but bland, with shichimi togarashi spice mix, crunchy veg and a subtly sweet yuzu dressing
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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
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