Crispy Miso Tofu
Tofu is an excellent plant-based protein source for a wholesome Japanese-inspired dinner. This vibrant dish features crispy fried tofu served over a medley of shiitake and chestnut mushrooms stir-fried with miso, ginger, and kale. Serve alongside brown rice for a complete and nutritious vegan meal packed with umami flavor.
Instructions
- 1
Drain the firm tofu (396 g), wrap loosely in several layers of kitchen paper, and place on a plate. Sit another plate on top and weight it down with heavy tins for 30 minutes to press.
- 2
Discard the paper and cut the tofu into bites. Toss with cornflour (0.5 tbsp) and seasoning. Heat sunflower oil (2 tbsp) in a large frying pan or wok and fry the tofu for 5 minutes until golden and crisp, then remove to a plate.
- 3
Finely shred the green parts of the spring onions (1 bunch) for garnish and chop the remaining whites. In a small bowl, mix miso paste (2 tbsp) with 4 tablespoons of water.
- 4
Add tbsp fresh ginger root (1 heaping) and garlic cloves (2 clove) to the hot pan and sizzle for 1 minute. Add the white spring onions, shiitake mushrooms (120 g), and chestnut mushrooms (100 g), stir-frying for 2 minutes with a splash of water.
- 5
Add kale (100 g) and the miso mixture. Cook for 2 minutes until tender. Divide into bowls, top with the crispy tofu, garnish with the spring onion greens and sesame seeds (1 sprinkle), and serve with brown rice (250 g).
Nutrition Facts
Per portion