Charred Cabbage with Whipped Miso Tofu and Sesame Chives

30 mins
Serves 2
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Directions

  1. 1Preheat the oven to 220°C.
  2. 2Cut the cabbage into four wedges.
  3. 3Drizzle the cabbage wedges with olive oil, salt, and pepper, and rub it all over.
  4. 4Place the cabbage on a baking sheet and roast for 15 minutes.
  5. 5Remove the cabbage from the oven, cover with silver foil, and turn the oven down to 200°C.
  6. 6Return the covered cabbage to the oven and cook for another 10-15 minutes until soft.
  7. 7Add sesame oil, salt, miso, tahini, rice wine vinegar, and well-drained silken tofu to a blender.
  8. 8Blend until smooth.
  9. 9Finely chop the chives and add them to a bowl with black and white sesame seeds and a little salt and pepper.
  10. 10Spread the whipped tofu onto a large plate.
  11. 11Layer the roasted cabbage over the whipped tofu.
  12. 12Top with more whipped tofu, crispy chili oil, and sesame chives.

Ingredients

  • 1 Hispi Cabbage
  • Olive Oil
  • 1 Tsp Salt
  • Pepper
  • 1 Tbsp Sesame Oil
  • 0.5 Tsp Miso
  • 1 Tsp Tahini
  • 1 Tsp Rice Wine Vinegar
  • 300 g Silken Tofu
  • 10 g Chives
  • 1 Tbsp Crispy Chili Oil
  • 2 Tbsp Toasted Sesame Seeds

Equipment

OvenBaking SheetSilver FoilBlenderKnifeCutting boardPlate

Tips

  • The trick to cooking the cabbage is to roast it uncovered at a high temperature until charred, then cover it and steam it in the oven.
  • Use Maldon Sea Salt for better flavor, or less if using table salt.
  • Serve with rice for a complete meal.
  • Chop the chives finely.
  • Pop the blended tofu in the fridge to set a little until you need it.
  • When the cabbage is soft enough, poke a toothpick easily through the thickest part to confirm its doneness.
  • Layer the ingredients on a large plate for serving.