Japanese-style tofu salad

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. 1Drain tofu and gently press between sheets of paper towel to remove as much moisture as possible.
2. 2Make soy dressing.
3. 3Reheat 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. 4Cut 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. 5Heat 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. 6Divide salad among bowls; serve topped with tofu, nori and sesame seeds.

Soy dressing

1. 7Place ingredients in a screw-top jar; shake well to combine.