Aubergine, tofu and sugarsnap peas with ginger and soy dressing
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
Ginger 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.