Peking-Style Tofu & Snow Pea Salad

While the kumara is roasting, thinly slice the cucumber into half-moons. Trim the snow peas, then slice in half lengthways. Pick and roughly chop the mint leaves. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Reserve the marinade from the Peking marinated tofu in a small bowl, then cut the tofu into 2cm cubes.

In a large bowl, combine the soy sauce (for the dressing), brown sugar, lemon zest and a generous squeeze of lemon juice. Season with a pinch of pepper.

When the kumara has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook, turning occasionally, until browned and warmed through, 5 minutes. In the last minute of cook time, add the Peking marinade and cook until warmed through, 1 minute.

Add the mixed salad leaves, cucumber, snow peas, mint (reserve some for garnish!) and roasted kumara to the bowl with the dressing. Toss to coat. In a small bowl, combine the mayonnaise with the soy sauce (for the mayo).

TIP: Let the kumara cool slightly before adding to the salad to keep the leaves crisp.