Fast Recipes

Eggplant, tofu and sugarsnap peas with ginger and soy dressing

A light, refreshing salad that sings with Asian-style flavours.
Eggplant, tofu and sugarsnap peas with ginger and soy dressingBen Dearnley

This salad pops with the crunch of sugarsnap peas and crisp asparagus, with silken tofu bringing the protein.


Ginger & soy dressing


1.Steam eggplant until tender (12-15 minutes), then tear into smaller pieces.
2.For ginger and soy dressing, whisk soy sauce, vinegar and ginger in a bowl, then stir in sugar, onion and sesame seeds.
3.Blanch peas and asparagus in a large pan of boiling salted water (2-3 minutes). Drain, refresh in iced water, then drain again. Pat dry with paper towels, then place in a bowl with eggplant and tofu. Add dressing, season to taste, and toss gently to coat.
4.Heat oils in a saucepan over high heat. Remove from heat, add garlic and stand for 1 minute to infuse. Spoon garlic oil over salad, scatter with pea tendrils and top with sesame seeds to serve.

Drink suggestion: Perfumed pinot blanc. Drink suggestion by Max Allen.


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