• 1/4 cup orange juice
  • 1 tsp sesame seed oil
  • 2 tsp soy sauce
  • 1 tsp orange zest
  • 1/2 tsp hot sauce
  • 1/4 tsp ground ginger
  • Sea salt and pepper to taste


  • 12 asparagus spears, julienned
  • 1/4 red pepper, julienned
  • 1/4 yellow pepper, julienned
  • 1/4 zucchini, julienned
  • 1/4 red onion, julienned
  • 2 tbsp grape seed oil
  • 45 g tofu, firm
  • 4 English cucumbers, seeds removed, julienned
  • Handful cilantro leaves
  • 4 handfuls watercress


  • Preheat barbecue or grill to high.
  • For dressing: Place all ingredients in a bowl, whisk together, and adjust seasoning to taste. Set aside.
  • For salad: Add asparagus, red pepper, yellow pepper, zucchini and red onion to medium-sized bowl.
  • Add 1 tbsp grape seed oil, season with salt and pepper, and toss to coat.
  • Place vegetables on grill and grill until vegetables begin to soften
  • Cut tofu in half to make two flat pieces. Brush on all surfaces with remaining grape seed oil
  • Grill tofu until crispy on all sides. Slice width-wise into 1/2-cm strips and add to grilled vegetables.
  • Add dressing, cucumber and half of the cilantro, and gently toss together.
  • Place equal amounts of watercress on four plates. Top with equal amounts of salad.
  • Sprinkle with remaining cilantro leaves.

Serves 4