Seeded wasabi tofu with pea, edamame and radish salad

Name: Seeded wasabi tofu with pea, edamame and radish salad
Prep time: 20 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 100 g/3½ oz frozen peas, defrosted; vegetable oil, for frying; 150 g/5½ oz radishes, sliced or quartered; 100 g/3½ oz frozen podded edamame beans, defrosted; 3 tbsp sesame seeds; 2 tsp wasabi paste; 1 tbsp cornflour; ½ tsp salt; 1 tsp honey; 2 tsp soy sauce; 1 tbsp toasted sesame oil; 10 g/¼ oz sliced pickled ginger, cut into strips; juice of 1 lime; 1 tbsp groundnut oil; 450 g/1 lb firm silken tofu

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

Tofu is a brilliant blank canvas for adding flavour to, and the firm variety holds really well when fried. Here I’ve coated it in fiery wasabi paste and sesame seeds before cooking it until crunchy, yet still soft in the middle. This delicate Japanese-inspired salad is simply delicious and works brilliantly with tofu.

Ingredients

450 g/1 lb firm silken tofu
2 tsp wasabi paste</

Asia
Japan
Vegetarian

Method

First, make the salad. Put the peas, edamame, radishes and ginger in a mixing bowl. In a separate bowl, thoroughly mix together the sesame oil, groundnut oil, lime juice, soy sauce and honey, then pour over the salad. Toss to combine.

Drain the tofu and cut into eight slices about 1cm/½ inch thick. Pat dry on kitchen paper, then spread a little wasabi paste on one side of each slice.