Asian peas, Tenderstem broccoli and tofu salad
Ingredients
- 1 free-range egg beaten
- 300 g block of tofu
- 3 cornflour
- 3 black sesame seeds, plus extra to serve
- sea salt flakes and freshly ground black pepper
- 150 ml sunflower oil
- toasted sesame oil
- 300 g Tenderstem broccoli, sliced into 3-4 cm pieces
- 1-2 tbsp gluten-free soy sauce, plus extra to serve
- a bunch of spring onions, finely chopped
- 2 carrots, peeled into ribbons
- 1 ripe avocado, thinly sliced
- a bunch of fresh coriander, roughly chopped, plus extra to serve
- a bunch of fresh mint, leaves chopped, plus extra to serve
- lime wedges, to serve
For the dressing
- 4 tbsp gluten-free fish sauce
- 2 tbsp palm sugar, plus extra to taste
- a thumb-size piece of fresh ginger, grated
- 3 juice of 3 limes
- 1 red chilli, finely chopped
- 4 tbsp toasted sesame oil
- sea salt flakes and freshly ground black pepper
Instructions
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To make the dressing, whisk all the ingredients together in a jug and season with salt and pepper to taste. Add a little more palm sugar if needed. Set aside.
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Tip the beaten egg onto a plate and coat the tofu in it. On a separate plate, mix together the cornflour, sesame seeds and salt and pepper and dip the tofu pieces into it. Set aside.
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Heat the oil in a wok or large frying pan and very carefully shallow fry the tofu pieces for 2 minutes on each side. Remove from the pan, drain and keep warm.
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Add the broccoli to the pan and cook for 2-3 minutes until starting to colour and soften a little. Splash over the soy sauce and griddle for another few minutes until tender, but retaining a little bite.
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Add the spring onions, carrot ribbons and avocado and toss with the herbs, cooked broccoli and dressing. Divide among 4 serving plates, lay the tofu over the salad and sprinkle with some herb leaves. Serve with lime wedges for squeezing and extra soy sauce and black sesame seeds.