Name: Sesame tofu salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 x 300g blocks silken firm tofu; 2 tablespoon sesame seeds, toasted; 2 tablespoon kalonji; 2 teaspoon dried chilli flakes; 2 tablespoon cornflour; vegetable oil, for deep-frying; 100 gram red oak lettuce leaves, torn; 100 gram mizuna; 5 green onions, sliced thinly; 1 avocado (320g), chopped coarsely; 1 fresh long red chilli, sliced thinly; 2 shallots (50g), chopped finely; 2 tablespoon white sesame seeds, toasted; 1 tablespoon sesame oil; 1 tablespoon kecap manis; 1 centimetre (½-inch) piece fresh ginger (5g), grated; 1/4 cup (60ml) lemon juice

Sesame tofu salad

Kalonji are also known as Nigella seeds, which taste like someone combined onions, black pepper and oregano.

Ingredients

2 x 300g blocks silken firm tofu

2 tablespoon sesame seeds, toasted

2 tablespoon kalonji

2 teaspoon dried chilli flakes

2 tablespoon cornflour

vegetable oil, for deep-frying

100 gram red oak lettuce leaves, torn

100 gram mizuna

5 green onions, sliced thinly

1 avocado (320g), chopped coarsely

1 fresh long red chilli, sliced thinly

2 shallots (50g), chopped finely

2 tablespoon white sesame seeds, toasted

1 tablespoon sesame oil

1 tablespoon kecap manis

1 centimetre (½-inch) piece fresh ginger (5g), grated

1/4 cup (60ml) lemon juice

Method

1.Press tofu between two chopping boards with weight on top, raise one end; stand 25 minutes.

2.Meanwhile, make sesame dressing. Place ingredients in screw-top jar; shake well.

3.Cut each tofu block lengthways into four slices; pat dry with absorbent paper. Combine seeds, chilli and cornflour in large shallow bowl; press seed mixture onto both sides of tofu slices.

4.Heat oil in medium saucepan; deep-fry tofu, in batches, until golden. Drain on absorbent paper.

5.Place remaining ingredients in large bowl; toss gently to combine. Divide salad among serving plates; top with tofu, drizzle with dressing.

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