Chargrilled broccolini and tofu salad with soy-yuzu dressing

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

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Chargrilled broccolini and tofu salad with soy-yuzu dressing

Instructions

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Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

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