Tofu, broccoli and mushroom salad from The Tofu Cookbook by Becky Johnson

Ingredients

• 1 garlic clove, crushed
• 2 1/2 cm/1 in piece fresh root ginger, finely grated
• 45 ml/3 tbsp light soy sauce
• 45 ml/3 tbsp tamari soy sauce
• 1 garlic clove, finely chopped
• 350 g/12 oz chestnut mushrooms, sliced
• 4 spring onions (scallions), thinly sliced
• 75 g/3 oz/¾ cup pine nuts, toasted
• 250 g/9 oz firm, or smoked tofu, drained and cut into bitesize cubes
• 250 g/9 oz broccoli, cut into large florets
• 15 ml/1 tbsp olive oil
• ground black pepper
• 1 1/2 ml/¼ tsp caster (superfine) sugar
• 1 1/2 ml/¼ tsp cumin seeds, toasted and coarsely crushed
• 45 ml/3 tbsp Chinese rice wine or dry sherry