Bean, marinated tofu & broccoli salad

This salad is perfect for a packed lunch and the marinade really dresses the tofu up for the party.

Serves 4

For the marinade

• 2tbsp miso paste
• 2tbsp soy sauce 
• 1tbsp rice wine vinegar
• 25g (1oz) fresh root ginger, grated
• Salt (optional)

For the salad

• 1 block of extra-firm tofu (if needed, place between two plates and weigh down with a few tins to remove excess moisture) cut into 2cm cubes
• 1tbsp vegetable oil
• 200g (7oz) cooked brown rice
• A few drops of sesame oil
• A small bag of salad leaves (preferably including mizuna)
• 300g (10½oz) sprouting or tenderstem broccoli, trimmed and blanched until just tender
• 150g (5½oz) podded edamame or soybeans (about 300g/10½oz unpodded weight) 
• A small bunch of mint

For the dressing

• Juice of ½ a lemon
• 1tbsp light soy sauce
• 1tsp sesame oil

To make the marinade, whisk all the ingredients together and taste. Add salt if necessary. Add the tofu and coat in the marinade, then leave for at least half an hour or overnight. 

Heat the oil in a pan and add the strained tofu, reserving the marinade. Fry on all sides until golden brown. Dress the rice with the sesame oil. 

Make the dressing by whisking the ingredients into the reserved marinade. Arrange the rice, leaves, broccoli, beans and tofu on plates and drizzle with dressing. Scatter with mint and serve.

From Hairy Bikers’ new cookbook 

DAILY MAIL