Honey, Soy and Ginger-Glazed Tofu with Wasabi Pea Mash and Crunchy Salad

Steps

1. Bring vegetable stock to the boil in a pot. Add peas, cover with a tight-fitting lid and cook for about 6 minutes until soft. Drain, return to pot and mash with wasabi paste and olive oil. Season well with salt and black pepper. Cover and set aside.
2. Peel carrot; grate or cut into thin matchsticks; use a vegetable peeler to peel long strips of cucumber, stopping when you reach the core (discard core). Add to a bowl with mung bean sprouts, wasabi peas, coriander, lemon juice and olive oil, toss to coat. Set aside.
3. Pat tofu dry with paper towels and dice 1cm. To do this, lay tofu flat, place your hand flat on top and slice through middle to make two 1cm thick rectangles then dice.
4. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook tofu for about 8 minutes, until golden, stirring often to ensure even browning.
5. While tofu is cooking, mix all glaze ingredients together in a bowl and set aside. Add peanuts to pan with tofu and cook for 1 minute. Remove pan from heat, add glaze and toss to coat. The sauce will bubble, reduce and coat tofu.
6. Divide wasabi pea mash between bowls and top with peanuts and tofu. Serve crunchy salad on the side. Garnish with a wedge of lemon and coriander.