Recipe: Agedashi tofu with salmon and cucumber

Agedashi tofu with salmon and cucumber. Photo / Babiche Martens

Serves 4

400g firm tofu
2 Tbs vegetable oil
3/4 cup rice flour
300g fresh salmon
2 lebanese cucumbers or half a telegraph
1 spring onion

Dressing
2 Tbs mirin
1 Tbs soy sauce
2 tsp lemon juice
1/2 Tbs dashi
1 tsp sesame oil

1 Slice the tofu. Preheat a fry pan and add the oil.

2 Dust the slices of tofu in the flour then fry until golden on all sides. Drain on paper towels.

3 Remove the skin and any bones from the salmon. Slice as finely as possible.

4 Slice the cucumber.

5 Make the dressing by whisking the ingredients together.

6 Serve the tofu in bowls, spoon the dressing over before topping with shredded spring onion. Neatly arrange the salmon and cucumber on the plates.