Asian Peas, Tenderstem Broccolli and Tofu Salad with Black Sesame Seeds & Lime Dressing

Nr of servings
2
Difficulty Level
Asian Peas, Tenderstem Broccolli and Tofu Salad with Black Sesame Seeds & Lime Dressing

Logo Thanks to Yes Peas !

 

Bored of making the same bland tofu salad every week? If you’re looking to jazz up your tofu dish with some extra flavour, then this recipe is definitely for you! Including chilli, sesame seeds and coriander, this dish is bursting with flavour and will certainly brighten up your mealtime. Tofu is also a great source of protein, so by no means leave it out!

Nr of servings
2
Difficulty Level

Ingredients

250 
g 
Birds Eye Peas
Birds Eye Garden Peas 375g
1 
Egg, beaten
300 
g 
block of Tofu
3 
tablespoon 
Cornflour
3 
tablespoon 
Black Sesame Seeds, plus extra to serve
Sea Salt Flakes & Freshly Ground Black Pepper
150 
ml 
Vegetable Oil
250 
g 
Tenderstem Broccoli, sliced into 3-4cm pieces
1-2 
tablespoon 
Soy Sauce, plus extra to serve
A bunch of Spring Onions, finely chopped
1 Carrot, peeled into ribbons
A bunch Fresh Coriander and Mint, roughly chopped, plus extra to serve
Lime wedges, to serve
For the dressing:
3 
tablespoon 
Fish Sauce
1 
tablespoon 
Brown Sugar, plus extra to taste
A thumb-size piece of Fresh Ginger, grated
Juice of 3 Limes
1 Red Chilli, finely chopped
2 
tablespoon 
Toasted Sesame Oil

Method

  1. To make the dressing, whisk all the ingredients together in a jug and season with salt and pepper to taste.  Add a little more sugar if needed.  Leave to one side.


  2. 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.

  3. 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.

     

  4. Add the broccoli to the pan and cook for 2-3 minutes until starting to colour and soften a little. Add the peas and splash over the soy sauce and griddle for another few minutes until tender but retaining a little bite.  Add a dash of water and stir fry until soft.

  5. Add the spring onions, carrot ribbons and toss with the herbs, cooked broccoli and peas and dressing.

  6. 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.

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