Aubergine, tofu and sugarsnap peas with ginger and soy dressing

Prep 0 h : 20 m
Cook 0 h : 20 m


  • 1 aubergine, quartered lengthways, then each quarter halved diagonally

    300g sugar snap peas

    340g asparagus, trimmed and thickly sliced diagonally

    600g silken tofu, cut into 4cm cubes

    2 tbsp vegetable oil

    2 tsp sesame oil

    1 garlic cloves, bruised

    Snowpea tendrils, to serve

    GingerĀ and soy dressing

    4 tbsp light soy sauce

    2 tbsp apple cider vinegar

    3 tbsp pickled ginger, finely chopped

    A pinch of caster sugar

    1 spring onion, cut into juliennes

    1 tsp roasted sesame seeds, plus extra to serve


  • Steam aubergine pieces until tender, 12-15 mins.

    For the dressing, whisk soy sauce, vinegar and ginger in a bowl, then stir in sugar, onion and sesame seeds.

    Blanch peas and asparagus in a large pan of boiling salted water, 2-3 mins. Drain, refresh in ice-cold water, then drain again. Pat-dry with paper towels, then place in a bowl with aubergine and tofu.

    Add dressing, season to taste and toss gently to coat.

    Heat oils in a saucepan over high heat. Remove from heat, add garlic and stand for a minute to infuse.

    Spoon garlic oil over salad, scatter with pea tenderils and top with sesame seeds to serve.