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Seared tuna and fried tofu with soy and chilli dressing
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor this flavorful dish of crispy fish and tofu topped with zesty soy-chili dressing for a protein-packed meal.
Ingredients:
  • 72.80 gm peanut oil
  • 400g butternut pumpkin, peeled, cut into 2cm cubes
  • 200g firm tofu, drained, cut into 2cm cubes
  • 4 (about 180g each, 2cm thick) tuna steaks
  • Pinch of salt
  • 60g baby Asian greens
  • 40g bean sprouts
  • Lemon wedges, to serve
  • 42.00 gm soy sauce
  • 2 tsp sesame oil
  • 1 long fresh red chilli, thinly sliced diagonally
  • 1 fresh red birdseye chilli, finely chopped
  • 2 green shallots, ends trimmed, finely chopped
  • 2 tsp finely grated fresh ginger
Instructions:
  • For the soy & chili dressing: Mix up peanut oil, soy sauce, sesame oil, chilies, green shallot, garlic, and ginger in a screw-top jar. Shake vigorously until fully mixed. Taste and adjust seasoning with salt. Keep aside until needed.
  • 1. Heat oil in a large non-stick frying pan until shimmering. Cook pumpkin, stirring occasionally, for 6-7 minutes until golden brown and tender. Transfer to a large bowl using a slotted spoon.
  • In the same pan, over medium-high heat, fry the tofu until golden brown, stirring occasionally for about 3 minutes. Transfer the tofu to the bowl with the pumpkin using a slotted spoon and cover with foil to keep warm.
  • Prepare a clean pan and heat over medium-high heat. Season tuna with a touch of salt. Sear tuna in the pan for 1 1/2 minutes on each side for a perfect medium-rare finish or to your desired level of doneness. Then, take it off the heat.
  • Combine Asian greens, bean sprouts, and 2 tablespoons of dressing with the pumpkin mixture, gently toss to combine. Divide salad onto serving plates, top with tuna, and drizzle with the rest of the dressing. Serve with lemon wedges.

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