For the salad
2 tsp sesame seeds
1 tsp Tougarashi spices (mixed chilli flakes)
100g smoked tofu, broken into 3cm pieces
1 tsp vegetable oil
70g green beans
70g sugar snap peas
¼ of a Chinese cabbage, shredded
100g fine rice noodles
2 spring onions, finely sliced
1 carrot sliced finely lengthways into batons
½ a cucumber sliced finely lengthways into batons
For the dressing
50g peanut butter
1 tsp grated ginger
1 tsp grated garlic
1 tbsp tamari (gluten free soy sauce)
1 tbsp light brown sugar
Juice of 1 lime
50ml coconut milk
Food Tip: This dish is vegan, gluten and dairy free and makes for a fantastic addition to a summer party or barbecue.
Appliance Tip: You can use a Miele Combination Steam Oven to grill the tofu. Use grill level 3 and 60% moisture for around 10 minutes.
Lightly toast the sesame seeds in a frying pan and place into a bowl along with the Tougarashi spices.
In the same frying pan heat the vegetable oil. If you have the TempControl setting on a Miele Induction Hob, use setting 1. Fry the tofu until golden brown.
Once fried, transfer the tofu into the bowl with the sesame seeds and spices and coat well.
Place the sugar snap peas and green beans onto a perforated steam tray.
Once cooked, place the beans and sugar snaps into a bowl of iced water and drain the water from the noodles.
To make the dressing, mix all of the ingredients together and check for seasoning.