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.
Telegraph: Major dry spells are common, but there are ways to get the spark back.