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.
Slice the tofu in half and wrap heavily in paper towels or a tea towel. Place a heavy frying pan on top and let the water drain out of it. Change the paper or tea towels a couple of times until the tofu is dry. You will need to repeat this about two times.
Cut the tofu into chunky slices about the size of fat chips (fries). Place the spice mix and the cornflour in a bowl. Mix and then sprinkle all over the tofu until well coated. Set aside.
To make the ponzu dressing, mix together all the dressing ingredients in a small bowl.
Bring a pan of water to the boil for the tenderstem broccoli. Heat a large frying pan with the oil.
When the pan is very hot, cook the pieces of tofu for a minute or so on each side until brown all over, working in batches if necessary.
Blanch the broccoli for 1 minute in the boiling water, drain, then rinse in cold water and drain again.
Place the broccoli in four shallow bowls or plates. Top with the tofu, kumquats, spring onion, radishes and leaves. Pour the dressing over and serve.
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