Name: Eggplant, tofu and sugarsnap peas with ginger and soy dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

Eggplant, tofu and sugarsnap peas with ginger and soy dressing

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

Serves 4

Prep

20M

Cook

20M

Total

40M

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

Ingredients

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

Method

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.