Ingredients

• 2 x 320g pkts firm nigari tofu (like Soyco brand)
• 2 green shallots, trimmed, finely chopped
• 2 tablespoons soy sauce
• 2 teaspoons sesame seeds
• 1/2 teaspoon finely grated fresh ginger
• 1 teaspoon wasabi paste
• 1 garlic clove, crushed

rocket salad

• 1 bunch rocket, ends trimmed, washed, dried, torn into small pieces
• 5 green shallots, trimmed, cut into 6cm-long thin strips
• 50g snow pea sprouts, ends trimmed
• 1 nori sheet, halved, finely shredded crossways
• 1 tablespoon white vinegar
• 2 teaspoons soy sauce
• 1 teaspoon caster sugar
• 1/4 teaspoon wasabi paste
• 1 small garlic clove, crushed
• Freshly ground black pepper

Method

• Step 1 Cut the tofu in half crossways and then cut each half horizontally into 1.5cm-thick slices. Place in a large glass or ceramic bowl.
• Step 2 Combine the green shallots, soy sauce, sesame seeds, ginger, wasabi and garlic in a small bowl and mix well. Pour over the tofu slices and turn the tofu to coat in the mixture. Cover and set aside for 1 hour to marinate.
• Step 3 Close to serving, preheat a large non-stick frying pan or barbecue plate on medium.
• Step 4 To make the rocket salad, place the rocket, green shallots, snow pea sprouts and nori sheet in a large bowl.
• Step 5 Place the vinegar, soy sauce, sugar, wasabi, garlic and pepper in a screw-top jar and shake well to combine. Set aside until serving.
• Step 6 Cook the tofu steaks in preheated pan or on barbecue for 2-3 minutes each side or until browned. Place 2 tofu steaks on each serving plate and top with the rocket salad. Drizzle with the dressing and serve immediately.