Instructions

1. Steam or blanch the beans, then set aside to cool. Once cooled, pop the broad beans out from their membrane. (No need to do this, if you’re using edamame beans)
2. Cut the tofu into 2cm cubes.
3. Heat some oil in a frying pan and gently stir-fry for 5 minutes until golden all over. Put them on a plate, lined with a kitchen paper towel.
4. Thinly slice the grilled pepper and spring onions.
5. Scatter the watercress leaves onto two plates, then divide the pepper and spring onion slices between them. Arrange the tofu cubes on top and scatter the sesame seeds over them.
6. Mix the sesame oil, olive oil, rice vinegar and soy sauce. Taste and adjust it to your liking.
7. Drizzle the dressing over the salad, then toss gently.