Asian style Tofu Salad

While the sweet potato is roasting, roughly chop the cucumber and tomato. Cut the Japanese tofu into 2cm squares. Thinly slice the green pear (see ingredients list) into batons.

Juice the whole lime. In a small bowl, combine the miso paste, lime juice, honey, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and water (2 tsp for 2 people / 1 tbs for 4 people). Mix well to combine.

When the sweet potato has finished roasting, place a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the tofu to the pan and cook for 2 minutes on each side or until browned and warmed through. Add 1 tablespoon for 2 people / 2 tablespoons for 4 people of the miso dressing to the pan and stir until just bubbling, then remove from the heat. Turn the tofu to coat in the mixture.

Add the mixed salad leaves, tomato, cucumber, sweet potato chunks and remaining miso dressing to a large bowl. Toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.