Tofu with minty peas + pickles

Tofu gyda phys mintys a phiclau In Japan, tofu makers and salt makers have a special relationship. Nigari, a natural mineral byproduct of sea salt production, is an ingredient essential in traditional Japanese tofu making, so you will usually fi nd the factories near to each other. Curing the tofu in this recipe with a salt and sugar mix seasons it beautifully before you begin cooking. This makes an excellent lunch if you put it into a wrap with some mayonnaise

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Step 1

Start by pickling the vegetables. Put the red onion, radishes and vinegar into a medium bowl and, using clean hands, scrunch for 10 seconds. Add the sugar and ½ teaspoon salt and scrunch for another 30 seconds until you feel the vegetables soften. Cover the vegetables with a clean bowl that will nestle inside the mixing bowl and weigh down with a jar. Set aside while you prepare the rest.

Step 2

Cut each block of tofu into six 1cm/½in slices and pat dry with a clean tea towel. Lay the slices flat on a plate so there is no overlap. Mix the salt, sugar and spices together in a small bowl, then scatter half over one side of the tofu, before turning the slices over and repeating with the other half of the mixture. You may need to dip the tofu into the curing mixture on the plate to ensure as much of the surface is covered as possible. Leave to cure for 45 minutes at room temperature.

Step 3

Meanwhile, prepare the peas. Bring a small saucepan of water to the boil and add a large pinch of salt. Add the peas and return to the boil. Cook for 3 minutes, or until all the peas have risen to the surface and are tender.

Step 4

Drain and tip the peas into a food processor with the extra virgin olive oil, garlic, lemon zest and juice and the mint and blitz until a rough mash forms. Taste and add more salt and pepper according to your preference.

Step 5

Transfer to a heat-proof bowl, cover and keep warm in a low oven while you cook the tofu.

Step 6

Rinse the tofu under cold running water and pat dry. Line a large plate with kitchen paper. Heat the rapeseed oil in a frying pan large enough to hold all the tofu slices over a medium heat. Add the tofu and fry for 3–4 minutes on each side until crisp and golden. Transfer to the lined plate with a spatula to drain off the excess oil.

Step 7

Divide the pea mixture between four warmed plates and top with three slices of tofu. Drain the pickled vegetables and spoon 2 teaspoons of the vegetables over the tofu with the rest in a bowl on the table. Serve immediately with lemon wedges, if liked, alongside new potatoes or roasted root vegetables.