This early-Spring dish combines crunch and sizzle with spicy heat and fuller, smoky flavours, and it’s as healthy as it is delicious.
Ingredients:
250g home smoked tofu (firm), Rice flour for dusting, Oil for frying, Large knob of root ginger sliced into fine strips1x red chilli, finely shredded, 2x spring onions finely sliced, 2x shallots sliced into fine rings, 150g purple sprouting broccoli, 2x tbsp sesame oil, 2x tbsp mirin, 1x tbsp toasted pumpkin seeds, 5x morel fresh morel mushrooms and some spring greens
Ingredients for the dressing:
2 tablespoons Miso paste (3 teaspoons miso paste + 3 teaspoons hot water), 1 teaspoon soy sauce, 1 tablespoon water, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1 tablespoon of grapeseed oil.
To make the dressing: Mix the miso, soy sauce, ginger, water, sesame oil and sugar. Slowly drizzle in the oil while whisking to finish the dressing.
To make the dish:
1. Dust the tofu in flour.
2. Heat 2 cm oil in a wok until very hot, fry the tofu until crisp and lift out.
3. Tip out all but 1/2 tbsp oil and add the ginger, mushrooms, chilli , shallots and spring onions, and stir-fry quickly, add the spring greens and broccoli with a splash of water to help steam.
2. Then add the rice vinegar, sesame oil and mirin and mix with the tofu.
3. Finish with toasted pumpkin seeds and serve.
This early-Spring dish combines crunch and sizzle with spicy heat and fuller, smoky flavours, and it’s as healthy as it is delicious.
Ingredients:
250g home smoked tofu (firm), Rice flour for dusting, Oil for frying, Large knob of root ginger sliced into fine strips1x red chilli, finely shredded, 2x spring onions finely sliced, 2x shallots sliced into fine rings, 150g purple sprouting broccoli, 2x tbsp sesame oil, 2x tbsp mirin, 1x tbsp toasted pumpkin seeds, 5x morel fresh morel mushrooms and some spring greens
Ingredients for the dressing:
2 tablespoons Miso paste (3 teaspoons miso paste + 3 teaspoons hot water), 1 teaspoon soy sauce, 1 tablespoon water, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1 tablespoon of grapeseed oil.
To make the dressing: Mix the miso, soy sauce, ginger, water, sesame oil and sugar. Slowly drizzle in the oil while whisking to finish the dressing.
To make the dish:
1. Dust the tofu in flour.
2. Heat 2 cm oil in a wok until very hot, fry the tofu until crisp and lift out.
3. Tip out all but 1/2 tbsp oil and add the ginger, mushrooms, chilli , shallots and spring onions, and stir-fry quickly, add the spring greens and broccoli with a splash of water to help steam.
4. Then add the rice vinegar, sesame oil and mirin and mix with the tofu.
5. Finish with toasted pumpkin seeds and serve.
