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Eggplant, tofu and sugarsnap peas with ginger and soy dressing

A light, refreshing salad that sings with Asian-style flavours.

By Lisa Featherby
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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This salad pops with the crunch of sugarsnap peas and crisp asparagus, with silken tofu bringing the protein.


  • 1 eggplant, quartered lengthways, then each quarter halved diagonally
  • 300 gm sugarsnap peas
  • 340 gm asparagus, trimmed and thickly sliced diagonally
  • 600 gm silken tofu, cut into 4cm cubes
  • 2 tbsp vegetable oil or other neutral oil
  • 2 tsp sesame oil
  • 1 garlic clove, bruised
  • Snow pea tendrils, to serve
Ginger & soy dressing
  • 60 ml (¼ cup) light soy sauce
  • 2 tbsp rice wine vinegar
  • 2 large tbsp pickled ginger, finely chopped
  • Pinch of caster sugar
  • 1 spring onion, cut into julienne
  • 1 tsp roasted sesame seeds, plus extra to serve


  • 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.