Miso tofu sesame ginger (Print Version)
# Ingredients:
→ Crispy Sesame Tofu
01 -
1 block of extra-firm tofu (450g)
02 -
1 tablespoon rice vinegar
03 -
1 1/2 tablespoons tamari
04 -
1 tablespoon sesame seeds
05 -
1 tablespoon cornstarch
06 -
1 1/2 tablespoons avocado oil
→ Miso Ginger Soup
07 -
1/2 medium yellow onion
08 -
2 teaspoons avocado oil
09 -
5 garlic cloves, thinly sliced
10 -
4 thin slices of fresh ginger
11 -
3 green onions (separate white and green parts), finely sliced
12 -
3 dried shiitake mushrooms
13 -
1 Fresno chili, thinly sliced
14 -
4 1/2 cups (1.1L) hot water
15 -
2 teaspoons sesame oil, plus extra for serving
16 -
2 to 3 tablespoons yellow miso paste
17 -
Zest and juice of half a lemon
18 -
Cooked rice, for serving
19 -
Kosher salt, as needed
# Instructions:
01 -
Set your oven to 220°C and prepare a baking sheet with parchment paper. Shred the tofu using the large holes of a grater directly onto the tray. Toss it with tamari, rice vinegar, cornstarch, and sesame seeds. Drizzle with avocado oil and mix everything until well-coated. Spread it out in a single layer, bake for 15 minutes, stir it with tongs, and bake for another 5 to 8 minutes.
02 -
In a large pot, warm the oil over medium-low heat. Add the onion along with a little salt, cooking until it softens and turns golden, about 5 minutes. Toss in the ginger, garlic, chili, and the white parts of the green onions. Stir for 2 minutes.
03 -
Add the dried mushrooms and 3 1/2 cups of water. Bring the mix to a boil, then lower the heat and let it gently cook for 15 minutes.
04 -
While the broth simmers, whisk the miso paste with 1 cup of water and the remaining sesame oil in a bowl until smooth and lump-free.
05 -
Take the mushrooms out of the pot. Stir in the miso mixture, then add the lemon juice and zest. Use an immersion blender to make the broth smooth, and toss in the green onion tops.
06 -
Scoop some cooked rice into a bowl, pour the broth on top, and add a layer of crispy tofu. Drizzle a little sesame oil over everything if you like.
# Notes:
01 -
Make the broth ahead of time. It can be reheated in no time when you're ready to serve.
02 -
Add the miso at the end to keep its probiotics and rich flavor intact.
03 -
Feel free to tweak the flavors. Use less ginger if desired, or swap it with milder options like more garlic or miso paste.