Spice-Crusted Tofu With Kumquat Radish Salad

Ingredients

• 200g firm tofu
• 2 tbsp sesame seeds
• 1 tbsp Japanese shichimi togarashi spice mix (available from souschef.co.uk)
• ½ tbsp cornflour
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 200g Tenderstem broccoli
• 100g sugar snap peas
• 4 radishes, thinly sliced
• 2 spring onions, finely chopped
• 3 kumquats, thinly sliced
• 2 tbsp low-salt Japanese soy sauce
• 2 tbsp Yuzu juice (or 1 tbsp each lime and grapefruit juice)
• 1 tsp golden caster sugar
• 1 small shallot, finely diced
• 1 tsp grated ginger

Preparation

Serves 2

1. Slice the tofu in half, wrap well in kitchen paper and put on a plate. Place a heavy frying pan on top to squeeze the water out of it. Change the paper a few times until the tofu feels dry, then cut into chunky slices. Mix together the sesame seeds, Japanese spice mix and cornflour in a bowl. Sprinkle over the tofu until well coated. Set aside.
2. In a small bowl, mix the dressing ingredients together and set aside. Bring a pan of water to the boil for the vegetables and heat the two oils in a large frying pan.
3. When the frying pan is very hot, add the tofu and fry for 1 min or so on each side until nicely browned. Repeat until you have done them all.
4. When the water is boiling, cook the broccoli and sugar snap peas for 2-3 mins. Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the dressing. Scatter the radishes, spring onions and kumquats on top.