Spice-crusted tofu with kumquat radish salad

• firm tofu↗200g g
• sesame seeds↗2 tbsp tbsp
• Japanese shichimi togarashi↗1 tbsp tbsp

  spice mix (available from souschef.co.uk)

• cornflour↗½ tbsp tbsp
• sesame oil↗1 tbsp tbsp
• vegetable oil↗1 tbsp tbsp
• Tenderstem broccoli↗200g g
• sugar snap peas↗100g g
• radishes↗4

  thinly sliced

• spring onions↗2

  finely chopped

• kumquats3

  thinly sliced

• low-salt Japanese soy sauce↗2 tbsp tbsp
• Yuzu juice↗2 tbsp tbsp

  (or 1 tbsp each lime and grapefruit juice)

• golden caster sugar↗1 tsp tsp
• small shallot↗1

  finely diced

• grated ginger1 tsp

Step-by-step instructions

1. 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. 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. 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. 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.