2 tbsp Yuzu juice (or 1 tbsp each lime and grapefruit juice)
1 tsp golden caster sugar
1 tsp grated ginger
Serves - 4
Slice the tofu in half, wrap well in kitchen paper and put on a plate. Place a heavy frying pan on top to squeeze the water out of it.
Change the paper a few times until the tofu feels dry, then cut into chunky slices. Mix together the sesame seeds, Japanese spice mix and cornflour in a bowl. Sprinkle over the tofu until well coated. Set aside.
In a small bowl, mix the dressing ingredients together and set aside. Bring a pan of water to the boil for the vegetables and heat the two oils in a large frying pan.
When the frying pan is very hot, add the tofu and fry for 1 min or so on each side until nicely browned. Repeat until you have done them all.
Rinse the salad leaves. Drain and divide between two large shallow bowls. Top with the tofu and drizzle over the dressing. Scatter the radishes and kumquats on top.