Chargrilled broccolini and tofu salad with soy-yuzu dressing

Step 1

Process medium-firm tofu and garlic in a food processor until smooth. With the motor running, slowly add 80ml (⅓ cup) oil in a thin, steady stream until emulsified. Season to taste with salt and chilli.

Step 2

Place snow peas and edamame in a heatproof bowl, cover with boiling water and set aside until tender (5 minutes). Drain, refresh in cold water and drain well.

Step 3

Heat a chargrill plate or barbecue to high. Drizzle broccolini and firm tofu with remaining oil and lightly season. Grill broccolini, turning occasionally, until well charred and tender (4-5 minutes). Grill tofu until lightly charred (2 minutes each side), then halve on an angle.

Step 4

For soy-yuzu dressing, whisk ingredients in a jug to combine.

Step 5

To serve, spread whipped tofu over plates, top with snow peas, edamame, broccolini, radish and spring onion. Drizzle with dressing, and scatter with sesame seeds and togarashi.