Charred Cabbage with Whipped Miso Tofu
Directions
- 1Chop the cabbage into wedges.
- 2Rub the cabbage wedges with olive oil, salt, and pepper.
- 3Roast the cabbage uncovered at a high temperature until it's nice and charred.
- 4Cover the charred cabbage with silver foil and return it to the oven to steam.
- 5Add tofu, salt, miso, tahini, rice wine vinegar, and sesame oil to a blender.
- 6Blend the tofu mixture until smooth.
- 7Finely chop the chives.
- 8Mix the chopped chives with sesame seeds and a little salt and pepper.
- 9Spread the whipped tofu onto a large plate.
- 10Layer the cooked cabbage over the whipped tofu.
- 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.
Related recipes
Miso-Butternut-Püree mit Gochujang-Beef
Japanese · Soup
Hibachi Clear Soup
Japanese · Soup
Spicy Creamy Ramen
Japanese · Soup
Spicy honey crispy chicken with Ramen noodles
Japanese · Soup
Fideos de ramen mejorados
Japanese · Soup
Cold Tantan Somen
Japanese · Soup
Harissa Miso Ramen with Harissa Aubergine
Japanese · Soup
Creamy Gochujang Brothy Rice Bowls with Crispy Miso Sesame Beef
Japanese · Soup
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup