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Tofu and Charred Greens with Miso Chilli Oil
The Clearspring Family Kitchen
2
10 minutes
10 minutes
343
Japanese
Side Dishes
A simple, flavourful silken tofu recipe with charred greens, served with a rich miso chilli oil. Made with Clearspring Shichimi Togarashi, miso and tamari, it brings a deep, savoury umami finish.
Ingredients
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1 pack/300g Clearspring Silken Tofu
1 tbsp Clearspring Sesame Oil
A handful/100g Tenderstem broccoli
1 bunch/100g asparagus - remove hard ends
1 courgette, thinly sliced or ribboned with a peeler
½ bag/100g kale, remove the stems and chop the leaves into bite size pieces
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½ tbsp Clearspring Yaemon Tamari Soya Sauce - Double Strength
3 tbsp Clearspring Sesame Oil / Sunflower Oil
½ tbsp grated ginger
½ tbsp grated garlic
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spring onion, finely sliced
fresh red chilli, finely sliced
sprinkle Clearspring Shichimi Togarashi
Directions
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First, grate both ginger and garlic and set aside.
In a heat proof container or a glass jar, add the miso, tamari and shichimi togarashi.
To a frying pan, heat the sesame oil with grated ginger and garlic. Once they start to sizzle, remove from heat and pour into the jar. Mix well while the oil is bubbling hot.
Once it cools, add the pure toasted sesame oil and set a side or in the fridge.
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Heat the grilled pan or frying pan with a drizzle of sesame oil, add the greens and let it cook until they are charred and cooked through.
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Open the pack of tofu, drain the liquid and cut into 1cm slices with a sharp knife.
To serve, place the warm greens on a large plate and place the tofu slices on top.
Drizzle a generous amount of the miso chilli oil onto the tofu and the greens.
Garnish with finely sliced chilli and spring onions. Sprinkle extra shichimi if you'd like to add more heat to your dish.
