Two-way Tofu Salad

A recipe in Sainsbury's magazine from June 1999. It's very complicated, but boils down to this:

Puree some toasted sesame seeds, sake, sugar, soy sauce, lime juice, fresh ginger, tofu, and a little salt until smooth and creamy, chill.

Take some block tofu, cut into small fingers, coat in cornflour, eggwhite, then sesame seeds and deep fry, three fingers together on little skewers.

Make a salad with Chinese leaf, asparagus, mangetout peas (blanched), cucumber, enoki mushrooms, carrot ribbons, spring onions, and finely chopped chilli.

Top with the tofu skewers, and a drizzled dressing of sake, soy sauce, plain oil and sesame oil. Serve with the tofu-sesame sauce to dunk.

I think it's messy and overly fussy, but there's a good idea lurking in there somewhere. You could cut the calorie content by grilling or baking the tofu, combining the dressing and sauce and making it sharper. The salad itself could be simplified as well.

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