Name: Crispy Miso Tofu
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 396 g firm tofu (pressed and cut into bite-sized pieces); 0.5 tbsp cornflour; 2 tbsp sunflower oil; 1 bunch spring onions (green parts shredded for garnish, white parts chopped); 2 tbsp miso paste; 1 heaping fresh ginger root (cut into matchsticks); 2 clove garlic cloves (crushed); 120 g shiitake mushrooms (halved if large); 100 g chestnut mushrooms; 100 g kale (shredded); 1 sprinkle sesame seeds (black or white); 250 g brown rice (cooked)

Instructions

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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).