Warm tofu and vegetable salad with sesame dressing
Swiss brown mushrooms
2 clove(s), crushed
2 bunch(es), trimmed, halved
50 g, trimmed, halved
200 g, Japanese style
½ tbs, (rice)
Baby spinach leaves
- Heat a wok over medium heat. Add sesame seeds and stir-fry for 2–3 minutes or until toasted. Transfer to a bowl to cool.
- Reheat wok over high heat. Add oil and heat for 30 seconds. Stir-fry mushrooms and garlic for 2–3 minutes or until mushrooms have softened. Add asparagus and green beans and stir-fry for 2–3 minutes or until tender. Add tofu and stir-fry for 2 minutes or until heated through. Remove from heat.
- Meanwhile, place tahini, soy sauce, vinegar and sugar in a small bowl. Stir to combine.
- Divide spinach among serving plates and top with tofu mixture. Serve drizzled with tahini mixture and sprinkled with toasted sesame seeds.