Name: Chargrilled broccolini and tofu salad with soy-yuzu dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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; Soy-yuzu dressing; 2 tbsp soy sauce; 1 tbsp finely grated ginger; 1 tbsp sesame oil; 1 tbsp grapeseed oil; 2 tbsp yuzu juice; 2 tsp mirin

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.

Ingredients

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

Soy-yuzu dressing

2 tbsp soy sauce

1 tbsp finely grated ginger

1 tbsp sesame oil

1 tbsp grapeseed oil

2 tbsp yuzu juice

2 tsp mirin

Method

1.Process 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.

2.Place 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.

3.Heat 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.

4.For soy-yuzu dressing, whisk ingredients in a jug to combine.

5.To 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.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Vivien Walsh