Sesame seeds top the charts for vitamin E, and theyre so easy to sprinkle over any dish. Try adding them to this light Asian meal of crisp-coated tofu with a tangy sesame dressing and crunchy salad.
- Pat tofu dry with paper towel. Cut into 8 pieces. Spread sesame seeds over a large plate. Press 1 side of each piece of tofu into the sesame seeds to evenly coat. Transfer to a plate.
- Whisk tahini, tamari, vinegar and sugar in a bowl until sugar dissolves.
- Cook the asparagus and sugar snap peas in a saucepan of boiling water for 3-5 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Transfer to a large bowl. Add the carrot, spring onion and 1 tablespoon of the dressing. Toss to combine.
- Heat oil in a large non-stick frying pan over high heat. Cook the tofu, sesame-side down, for 2 minutes or until golden. Carefully turn and cook for a further 2 minutes until golden.
- Divide asparagus mixture among plates. Top with tofu and drizzle over remaining dressing. Serve with rice.
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