Crispy tofu with miso veg
Prep time: 25 minsTotal time: 
Crispy tofu with miso veg
Prep time: 25 minsTotal time: 
Tamsin Burnett-Hall
Tamsin Burnett-Hall
Ingredients
- 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).
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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.
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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.
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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.
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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.
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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.
