Tofu sesame winter salad

[Serves 4] FOR THE DRESSING 3 tbsp sesame oil Juice and zest of 2 limes 2 tbsp soy sauce 2 tsp grated ginger 2 tbsp palm sugar 2 tsp sambal olek or 1 chopped red chilli FOR THE SALAD 250g asparagus tips 200g extra-fine beans 250g edamame beans 1 x 297g packet tofu Seasoned flour 1 egg, beaten 1 cup mixed white and black sesame seeds Oil for deep frying 120g baby Asian leaves 10g Vietnamese mint

1. Mix together all the dressing ingredients and set aside.
2. Bring a pot of water to the boil, blanch the asparagus,beans and edamame beans separately
for 1 minute each. Remove, drain and pat dry. Place the aspaagus, beans and edamame beans in a bowl and pour over
dressing. Cover and set aside. Keep warm.
3. Cut tofu into squares and pat dry. Toss in seasoned flour, coat with egg and then sesame
seeds.
4. Heat oil in a small deep pot. Deep-fry tofu squares until crispy and golden. Drain on paper
towel.