The Organic Pantry

Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
2.5cm piece fresh root ginger
2 tbsp soy sauce
2 tsp honey
400g purple sprouting broccoli
250g tofu
4 salad onions, trimmed and finely sliced
2 tbsp toasted sesame oil
1 tbsp lemon juice
Instructions
Peel and finely dice the ginger. Put in a small pan with the soy sauce and honey. Set over a low heat. Heat, without simmering, for 5 minutes. Leave to cool. Trim and wash the broccoli. If the stems are thick, cut each sprig in half lengthways. Drop half the broccoli into a pan of unsalted boiling water. Cook for a minute, or until the broccoli is just done but still crisp, then remove from the water with a slotted spoon. Place in a colander and run under the cold tap to cool. Drain and spread out to dry on a plate lined with kitchen paper. (It's important the broccoli is dry or the flavour of the salad will be diluted.) Repeat with the remaining broccoli.
Pat the tofu dry and cut into 2cm dice. Place in a large bowl with the salad onion and broccoli. Tip the ginger-infused soy sauce into a bowl. Whisk in the sesame oil and lemon juice. When you're ready to serve, pour 3/4 of the dressing over the salad, gently mix and taste. Add more dressing if needed, and serve.

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