Japanese-style tofu salad

Sometimes you've just gotta try something new. This easy tofu salad is full of fresh flavours that will make you happy you did.

  • 30 mins preparation
  • Serves 4
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  • 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


  • 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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