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