Warm Salad of Tofu, Miso and Brassicas
Okay so I fully realise the title of this post is about as pretentious (and potentially even unappealing!) as it may get for some of you, but please bear with me here...
This recipe is, in essence, a collection of ingredients that, when brought together this way, become a dish that is a lot more than the sum of all its parts. Therefore, when deciding what to call this recipe, it became harder and harder not to just list everything that goes into it! Brassicas is posh Latin chat for broccoli and cauliflower (I'm a Classicist, sue me!) and as for tofu and miso, they're kind of the stars of the show, so there you have it.
Long and arduous description of the description over with (!), please don't be afraid of trying this dish at home... It not only tastes like heaven on earth, with its notes of hot chilli, warming ginger, sour rice vinegar, earthy yet sweet miso and salty soy sauce, but it will genuinely do your body a lot of good too, with heaps of copper, manganese, vitamin K, protein, and zinc.
Warm Salad of Tofu, Miso and Brassicas
Serves 2
Vegetable oil for frying
250g tofu, cut into 2cm cubes
300g cauliflower florets
250g purple sprouting broccoli
3 garlic cloves, finely chopped
2cm fresh ginger, finely chopped
1 thai chilli, finely sliced
3 tbsp white miso paste
2 tsp chinese rice vinegar
2 tbsp soy sauce
Bunch of spring onions, chopped
Heat a layer of vegetable oil in a non-stick frying pan, then fry the tofu, in batches if you need to, for 4-5 minutes, turning, until golden on all sides. Drain on kitchen paper.
Boil the cauliflower and broccoli in a saucepan for 4 minutes until just tender.
Meanwhile, heat a little more oil in the pan and gently fry the garlic, fresh ginger and sliced red chillies for a couple of minutes. Add the white miso paste and a splash of cold water. Stir in the chinese rice vinegar and soy sauce.
Toss the vegetables into the warm miso dressing then serve with the drained tofu and spring onions scattered over the top.
This recipe is, in essence, a collection of ingredients that, when brought together this way, become a dish that is a lot more than the sum of all its parts. Therefore, when deciding what to call this recipe, it became harder and harder not to just list everything that goes into it! Brassicas is posh Latin chat for broccoli and cauliflower (I'm a Classicist, sue me!) and as for tofu and miso, they're kind of the stars of the show, so there you have it.
Long and arduous description of the description over with (!), please don't be afraid of trying this dish at home... It not only tastes like heaven on earth, with its notes of hot chilli, warming ginger, sour rice vinegar, earthy yet sweet miso and salty soy sauce, but it will genuinely do your body a lot of good too, with heaps of copper, manganese, vitamin K, protein, and zinc.
Warm Salad of Tofu, Miso and Brassicas
Vegetable oil for frying
250g tofu, cut into 2cm cubes
300g cauliflower florets
250g purple sprouting broccoli
3 garlic cloves, finely chopped
2cm fresh ginger, finely chopped
1 thai chilli, finely sliced
3 tbsp white miso paste
2 tsp chinese rice vinegar
2 tbsp soy sauce
Bunch of spring onions, chopped
Heat a layer of vegetable oil in a non-stick frying pan, then fry the tofu, in batches if you need to, for 4-5 minutes, turning, until golden on all sides. Drain on kitchen paper.
Boil the cauliflower and broccoli in a saucepan for 4 minutes until just tender.
Meanwhile, heat a little more oil in the pan and gently fry the garlic, fresh ginger and sliced red chillies for a couple of minutes. Add the white miso paste and a splash of cold water. Stir in the chinese rice vinegar and soy sauce.
Toss the vegetables into the warm miso dressing then serve with the drained tofu and spring onions scattered over the top.
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