Miso-glazed tofu steaks with beansprout salad & egg strands - Good Food Middle East

Ingredients

• 300g beansprouts
• 1 red pepper, deseeded and sliced into thin strips
• 100g radishes (about 12), trimmed and quartered
• 2 spring onions, finely sliced on the diagonal
• 75g pack pea shoots
• 50g roasted peanuts, roughly chopped, to serve
• 3 tbsp rice vinegar
• 2 tbsp reduced-salt soy sauce
• 1 tbsp caster sugar
• 1 garlic clove, crushed
• 1cm piece ginger, peeled and finely grated
• 3 tbsp sunflower oil or rapeseed oil
• 400g fresh firm tofu (we used 2 x 200g blocks)
• 1 tbsp miso paste
• 150ml mirin
• 75ml reduced-salt soy sauce
• 3 large eggs
• 1 tbsp mirin
• ½ tsp sunflower oil or rapeseed oil