• 2 carrots, peeled and shredded
  • 150g chunk chinese cabbage or chinese leaf, shredded
  • 8cm piece cucumber, halved, deseeded and shredded
  • 5 radishes, sliced
  • 4 spring onions, shredded
  • 1 tbsp rice vinegar
  • 200g block smoked tofu, cut into cubes
  • for frying sesame oil
  • 2 handfuls baby spinach, shredded
  • 1 tbsp black sesame seeds


  • 2 tbsp tahini
  • 1 tbsp mirin
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil


  • STEP 1

    Put the carrots, cabbage, cucumber, radishes and spring onions in a bowl. Add the rice vinegar and a pinch of salt. Toss together and leave for 10 minutes.

  • STEP 2

    Whisk the dressing ingredients together with 2-3 tbsp water to make a thin dressing.

  • STEP 3

    Fry the tofu in a splash of sesame oil until crisp and light golden.

  • STEP 4

    Add the spinach to the veg, toss everything together with 1/2 the dressing then divide between 2 plates and top with the tofu, sesame seeds and the rest of the dressing.


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