For the sauce
3 tbsp [45 ml] tahini
1 tbsp [15 ml] white miso
2½ tbsp [37 ml] water
1 small garlic clove
½ tsp [2.5 ml] Japanese soy sauce
½ tbsp [7.5 ml] honey
½ tbsp [7.5 ml] rice vinegar
1½ tbsp [22 ml] mirin
Pinch of salt
For the salad
4 oz [115 g] firm tofu, cut into small cubes
1 tsp [5 ml] peanut oil
Salt and freshly ground pepper
3 cups [750 ml] broccoli, cut into florets (with long stalks)
¾ cup [180 ml] green beans, halved lengthwise
2 cups [500 ml] snow peas
1 tbsp [15 ml] peanut oil
½ cup [125 ml] fresh cilantro leaves
3 tbsp [45 ml] toasted black and white sesame seeds
To make the sauce: whisk together all the ingredients in a bowl. The sauce should be smooth and thick with a pourable consistency, so adjust the amount of water as necessary. Taste and add more salt, if needed. Reserve.
Heat 1 tsp [5 ml] vegetable oil in a medium skillet over high heat. Fry the tofu until golden on all sides. Season with salt and pepper and let cool.
Bring a medium pan of unsalted water to the boil. Blanch the green beans 3 to 5 minutes, or until just tender but still crunchy. Lift into a colander (keep the water boiling) and refresh under running cold water; drain and dry well with a tea towel. In the same boiling water, blanch the snow peas for 2 minutes; refresh, drain and dry. Repeat the process with the broccoli, blanching it for 2 minutes.
Mix all the vegetables and the tofu together with the oil in a large bowl. Pour enough dressing to coat all the vegetables and tofu generously. Stir in the cilantro leaves and sesame seeds and serve.
Note: Instead of tofu, you can use grilled shrimp or chicken.
Recipe Credit: Adapted from Yotam Ottolenghi, Plenty