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Honey Soy Tofu, Miso Broth, Rice & Crispy Ginger
V
V*
DF
GF
Serves
2
Cook Time
20 minutes
Ingredients
For the rice
- Rice |125g| uncooked weight, sushi rice works well
For the crispy ginger
- Ginger |2–3 inches| peeled and julienned as evenly as possible
For the tofu
- Firm tofu |280g| crumbled by hand
- Honey |2 tbsp| agave or maple syrup for vegan
- Soy sauce or tamari |2 tsp|
For the broth
- Vegetable stock |800ml|
- Miso paste |1.5 tbsp|
- Soy sauce |2 tbsp|
- Sugar |2 tsp|
- Rice wine vinegar |2 tsp|
- MSG | | generous pinch
The rest
- Greens | | tenderstem broccoli or pak choi, blanched in the broth
- Togarashi | |
- Spring onion | | finely sliced
Ingredients
For the salad
Method
Cook rice
- Cook the rice according to your preferred method
Make broth
- Add the miso, soy sauce and sugar to a saucepan
- Pour in the stock and bring to a simmer, stirring until the miso has dissolved
- Taste and adjust seasoning if needed
Cook ginger
- Heat a generous drizzle of oil in a frying pan over a medium heat
- Add the julienned ginger and cook for 5–6 minutes until golden and crispy
- Remove the ginger from the pan, reserving the oil
- If there’s too much oil left, discard some
Cook tofu
- Increase the heat of the pan to medium high
- Add the tofu with a generous pinch of salt
- Cook for 8–10 minutes until golden
- Stir in the soy sauce and honey and cook for a few minutes until thickened and glossy
- Taste and adjust with more soy, honey or salt if needed
Serve
- Portion the rice into bowls
- Pour over the miso broth
- Top with the tofu and crispy ginger
- Finish with spring onions and togarashi
Method
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- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
honey-soy-tofu-miso-broth-rice-crispy-ginger