3 tbsp light soy sauce
2 tbsp mirin
2 garlic cloves, crushed
3cm fresh ginger, grated
2 tsp sesame oil
2 spring onions, sliced
150g edamame, shelled
6g dried wakame seaweed
150g cucumber, peeled, halved and thinly sliced
For the tofu:
500g firm tofu, drained
Cornflour, to dust
3 tbsp light-flavoured oil
Black and lightly toasted white sesame seeds or furikake seaweed seasoning
Whisk together the soy sauce, mirin, garlic, ginger and sesame oil in a bowl. Stir in the spring onions and set aside.
Bring a pan of boiling water to the boil, add the edamame and blanch for 30 seconds. Drain and refresh under ice-cold water. Put the seaweed into a bowl, pour 100ml water over and allow it to re-hydrate for a few minutes, then drain. Toss together the edamame, seaweed and cucumber in a bowl.
Cut the tofu into eight 1.5cm-thick steaks. Place the cornflour in a bowl, season with sea salt and black pepper and coat each tofu steak on both sides. Heat the oil in a large frying pan over a high heat and cook the tofu in batches for 2 to 3 minutes on each side till golden-brown and crisp. Drain on kitchen paper.
Arrange the tofu on plates with the edamame salad and sprinkle with furikake seasoning, drizzle generously with the sauce and serve with the steamed rice.