Name: Crispy Spiced Tofu Veggie Bowl with Ponzu Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 2 spring onions (scallions), finely chopped; juice 1 lemon; 4 kumquats, sliced, seeds removed; 2 large handfuls baby kale, mizuna or wild rocket (arugula); 4 tbsp togarashi or furikake spice mix; 4 radishes, thinly sliced; 60 ml 2 fl oz) light soy sauce; 50 g 2 oz) cornflour; 1 tbsp caster sugar; 300 g (10½ oz) tenderstem broccoli; 2 small shallots, finely chopped; 400 g 14 oz) firm tofu; 3 tsp finely grated ginger; 60 ml 2 fl oz) yuzu juice; 100 ml (3½ fl oz) vegetable oil; 1 tbsp sesame oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Tofu gets a bad rap, but once you find a quality brand and the right type you will be singing its praises. Please have a peruse through my tofu section to get familiar with the different varieties and how to press out the water before cooking. In this salad it is pan-fried until golden and combined with sweet veggies and a citrus soy dressing – it will change the way you think about tofu.