For lovers of tofu, this salad recipe celebrates the press beancurd in two ways: it's whipped into a mousse-like texture, and chargrilled for added dimension. Broccolini, edamame and snow peas firm up the greens component, while the soy-yuzu dressing hits all the right salty, sweet and citrus notes.
- 600 gm medium-firm tofu
- 2 small garlic cloves, finely grated
- 125 ml (½ cup) grapeseed oil
- 300 gm snow peas, trimmed
- 200 gm podded frozen edamame
- 350 gm broccolini, trimmed
- 450 gm firm tofu, cut into 1cm-thick slices
- 2 watermelon radish, trimmed and thinly sliced on a mandolin
- 2 spring onions, cut into julienne
- Toasted sesame seeds and togarashi (see note), to serve
- 2 tbsp soy sauce
- 1 tbsp finely grated ginger
- 1 tbsp sesame oil
- 1 tbsp grapeseed oil
- 2 tbsp yuzu juice
- 2 tsp mirin
- 1Process medium-firm tofu and garlic in a food processor until smooth. With the motor running, slowly add 80ml (⅓ cup) oil in a thin, steady stream until emulsified. Season to taste with salt and chilli.
- 2Place snow peas and edamame in a heatproof bowl, cover with boiling water and set aside until tender (5 minutes). Drain, refresh in cold water and drain well.
- 3Heat a chargrill plate or barbecue to high. Drizzle broccolini and firm tofu with remaining oil and lightly season. Grill broccolini, turning occasionally, until well charred and tender (4-5 minutes). Grill tofu until lightly charred (2 minutes each side), then halve on an angle.
- 4For soy-yuzu dressing, whisk ingredients in a jug to combine.
- 5To serve, spread whipped tofu over plates, top with snow peas, edamame, broccolini, radish and spring onion. Drizzle with dressing, and scatter with sesame seeds and togarashi.
Togarashi is available from Japanese grocers.