Name: Japanese-style tofu salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g silken-firm tofu; 500 g microwave brown and wild rice; 1 cup (150g) frozen shelled edamame (soybeans); 50 g snow pea tendrils or shoots; 1 bunch asparagus (170g), trimmed, sliced thinly lengthways; 4 green onions (scallions), sliced thinly; ¼ cup (70g) pickled pink ginger, shredded; ½ cup (90g) brown rice flour; sunflower oil, for shallow-frying; 2 sheets nori (5g), shredded finely; 1 tablespoon sesame seeds, toasted; Soy dressing; ¼ cup (60ml) light soy sauce; 2 tablespoons mirin; 1 tablespoon extra virgin olive oil; 1 tablespoon lime juice

Ingredients

500 g silken-firm tofu

500 g microwave brown and wild rice

1 cup (150g) frozen shelled edamame (soybeans)

50 g snow pea tendrils or shoots

1 bunch asparagus (170g), trimmed, sliced thinly lengthways

4 green onions (scallions), sliced thinly

¼ cup (70g) pickled pink ginger, shredded

½ cup (90g) brown rice flour

sunflower oil, for shallow-frying

2 sheets nori (5g), shredded finely

1 tablespoon sesame seeds, toasted

Soy dressing

¼ cup (60ml) light soy sauce

2 tablespoons mirin

1 tablespoon extra virgin olive oil

1 tablespoon lime juice

Method

1.Drain tofu and gently press between sheets of paper towel to remove as much moisture as possible.

2.Make soy dressing.

3.Reheat rice according to packet directions. Place edamame in a large heatproof bowl, cover with boiling water; stand until thawed. Drain; refresh under cold running water, then return to bowl. Add snow pea tendrils, asparagus, green onion and ginger with dressing; toss well to combine.

4.Cut tofu into 3cm (1¼in) pieces. Place in a large bowl with rice flour; season with salt and white pepper. Gently turn to coat, taking care not to break up the tofu.

5.Heat 2cm (¾in) oil in a deep frying pan over medium heat; cook tofu for 2 minutes each side or until golden. Remove with a slotted spoon, drain on paper towel.

6.Divide salad among bowls; serve topped with tofu, nori and sesame seeds.

Soy dressing

7.Place ingredients in a screw-top jar; shake well to combine.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Soy dressing

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