This is a delightfully easy and fresh meal that hits all the right flavors and textures. The sauce might seem strange but it is really good! I used candied kumquats instead of bitter orange marmalade, and I think a range of things like yuzu marmalade could also work. Adapted from Yotam Ottolenghi.

Ingredients

• 2 cartons of firm silken tofu (between 300-350g)
• 45 g soy sauce
• 30 g lime juice
• 90 g bitter orange marmalade
• 50 ml peanut oil
• 100 g sugar snaps, trimmed and sliced diagonally very thinly
• 80 g breakfast radish, sliced very thinly on a mandolin
• 2 spring onions, sliced very thinly on the diagonal
• 20 g salted peanuts, roughly chopped
• 1 T sunflower seeds
• 2 t white and/or black sesame seeds
• ½ t Aleppo chilli flakes
• fine sea salt

Instructions

1. Remove the tofu from its carton, taking care to keep it intact.
2. Line a plate with kitchen towel and place the tofu on top. Leave for five minutes to drain any excess liquid. (If there is a lot of liquid you may want to do this step a few times.)
3. Blend the soy sauce, lime juice, and marmalade until fully combined.
4. Slowly pour in the oil and mix until silky smooth and emulsified.
5. Combine sugar snaps, radishes and spring onions in a large bowl.
6. Combine peanuts, sunflower seeds, sesame seeds, and aleppo flakes in a small bowl.
7. To serve, slice the tofu into 1 cm thick slabs and place in a plate or bowl.
8. Spoon dressing over tofu, add some veggies spoon some more dressing over everything, then top with the seed mixture.