Charred Cabbage with Whipped Miso Tofu

30 mins
Serves 2
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Directions

  1. 1Chop the cabbage into wedges.
  2. 2Rub the cabbage wedges with olive oil, salt, and pepper.
  3. 3Roast the cabbage uncovered at a high temperature until it's nice and charred.
  4. 4Cover the charred cabbage with silver foil and return it to the oven to steam.
  5. 5Add tofu, salt, miso, tahini, rice wine vinegar, and sesame oil to a blender.
  6. 6Blend the tofu mixture until smooth.
  7. 7Finely chop the chives.
  8. 8Mix the chopped chives with sesame seeds and a little salt and pepper.
  9. 9Spread the whipped tofu onto a large plate.
  10. 10Layer the cooked cabbage over the whipped tofu.
  11. 11Top with more whipped tofu, crispy chili oil, and sesame chives.

Ingredients

  • 1 Hispi Cabbage
  • Olive Oil
  • salt
  • pepper
  • 1 Tbsp Sesame Oil
  • 1 Tsp Maldon Sea Salt
  • 0.5 Tsp White 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
  • rice

Equipment

knifebaking sheetovensilver foilblenderchopping boardbowlspoon

Tips

  • To cook cabbage, chop it into wedges, rub with olive oil, salt, and pepper. Roast uncovered at a really high temperature until charred. Then, cover it and steam in the oven until perfectly soft and buttery.
  • For the whipped tofu, blend all ingredients together until smooth.