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Honey Soy Tofu, Miso Broth, Rice & Crispy Ginger

V
V*
DF
GF
Serves
2
Cook Time
25 minutes

Dishes like this get me out of jail time and time again midweek when I'm tired and short on time. I'd really recommend getting a bit of a pan-Asian pantry going on with miso, soy sauce, rice wine vinegar, mirin, sesame oil etc. so you can whip stuff like this up to your individual taste.

Dishes like this get me out of jail time and time again midweek when I'm tired and short on time. I'd really recommend getting a bit of a pan-Asian pantry going on with miso, soy sauce, rice wine vinegar, mirin, sesame oil etc. so you can whip stuff like this up to your individual taste.

IngredientsMethod

Ingredients

For the rice
  1. Rice |125g| uncooked weight, sushi rice works well
For the crispy ginger
  1. Ginger |2–3 inches| peeled and julienned as evenly as possible
For the tofu
  1. Firm tofu |280g| crumbled by hand into roughly 1cm pieces
  2. Honey |2 tbsp| agave or maple syrup for vegan
  3. Soy sauce or tamari |2 tsp|
For the broth
  1. Vegetable stock |800ml|
  2. Miso paste |1.5 tbsp|
  3. Soy sauce |2 tbsp|
  4. Sugar |1 tsp|
  5. Rice wine vinegar |2 tsp|
  6. MSG | | generous pinch
The rest
  1. Greens | | tenderstem broccoli or pak choi, blanched in the broth until just tender
  2. Togarashi | |
  3. Spring onion | | finely sliced

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Cook rice
  1. Cook the rice according to your preferred method
Make broth
  1. Add the miso, soy sauce and sugar to a saucepan
  2. Pour in the stock and bring to a simmer, stirring until the miso has dissolved
  3. Taste and adjust seasoning if needed
Cook ginger
  1. Heat a generous drizzle of oil in a frying pan over a medium heat
  2. Add the julienned ginger and cook for 5-6 minutes until golden and crispy
  3. Remove the ginger from the pan, reserving the oil
  4. If there’s too much oil left, discard some
Cook tofu
  1. Increase the heat of the pan to medium high
  2. Add the tofu with a generous pinch of salt
  3. Cook for 8-10 minutes until golden
  4. Stir in the soy sauce and honey and cook for a few minutes until thickened and glossy
  5. Taste and adjust with more soy, honey or salt if needed
Serve
  1. Portion the rice into bowls
  2. Pour over the miso broth
  3. Top with the tofu and crispy ginger
  4. Finish with spring onions and togarashi

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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