Crispy tofu with miso veg
- 1 x 396g pack firm tofu (we used Cauldron Original)
- ½ tbsp cornflour
- 2 tbsp sunflower oil
- 1 bunch of spring onions
- 2 tbsp miso paste (we used Yutaka)
- 1 heaped tbsp root ginger, cut into matchsticks
- 2 garlic cloves, crushed
- 120g pack shiitake mushrooms, halved if large
- 100g chestnut mushrooms
- 100g shredded kale or other leafy greens
- a sprinkle of black or white sesame seeds, to garnish
Step by step
Press the tofu up to 24 hours ahead and keep in the fridge (pressing it gives a much firmer texture, so it holds together well when fried).
Drain the tofu, then wrap loosely in several layers of kitchen paper and place on a plate. Sit another plate on top and weight it down with a few heavy tins. Leave to press for at least 30 minutes. Change the kitchen paper if it gets soaked through.
When you are ready to cook, discard the paper and cut the tofu into bite-sized pieces. Toss with the cornflour and some seasoning. Heat the oil in a large frying pan or wok and fry half the tofu for about 5 minutes until golden and crisp (don’t move it around too much– a crisp coating needs to form). Remove to a plate using a draining spoon, then fry the rest of the tofu.
Meanwhile, finely shred the green parts of the spring onions for the garnish, and chop the rest into short pieces. Mix the miso with 4 tablespoons water in a small bowl, then set aside.
When the tofu is out of the pan, add the ginger and garlic to the pan and sizzle for 1 minute. Tip in the pieces of spring onion and both types of mushroom. Stir-fry for 2 minutes, adding a splash of water to help the mushrooms cook.
Add the kale and the miso mixture to the pan and cook for about 2 minutes until the kale is tender. Divide between 2 bowls and top with the crispy tofu. Scatter with the spring-onion greens and sesame seeds, and serve with brown rice.