Spice-crusted tofu with kumquat...Spice-crusted tofu with kumquat radish salad

Spice-crusted tofu with kumquat radish salad is a gluten free and dairy free recipe with 2 servings. For $2.5 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 18g of protein, 24g of fat, and a total of 397 calories. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have tenderstem broccoli, sesame seeds, sesame oil, and a few other ingredients on hand, you can make it. It works well as an affordable main course. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is super. Spice-Crusted Tofu, Spice-Crusted Tofu, and Tortilla-Crusted Fish with Radish Salad are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Slice the tofu in half, wrap well in kitchen paper and put on a plate.

2. 02

   Place a heavy frying pan on top to squeeze the water out of it. Change the paper a few times until the tofu feels dry, then cut into chunky slices.

3. 03

   Mix together the sesame seeds, Japanese spice mix and cornflour in a bowl.

4. 04

   Sprinkle over the tofu until well coated. Set aside.

5. 05

   In a small bowl, mix the dressing ingredients together and set aside. Bring a pan of water to the boil for the vegetables and heat the two oils in a large frying pan.

6. 06

   When the frying pan is very hot, add the tofu and fry for 1 min or so on each side until nicely browned. Repeat until you have done them all.

7. 07

   When the water is boiling, cook the broccoli and sugar snap peas for 2-3 mins.

8. 08

   Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the dressing. Scatter the radishes, spring onions and kumquats on top.