Serves 2
Directions
- 1Grate tofu on the coarse side of a cheese grater.
- 2Heat 1 tbsp oil in a pan over medium-high heat.
- 3Fry tofu until golden and crispy. Remove from heat and stir in soy sauce + black pepper until coated and caramelised.
- 4Heat stock until hot (not boiling).
- 5Whisk in miso paste, soy sauce and sesame oil until smooth. Keep warm.
- 6Spoon warm cooked rice into bowls.
- 7Arrange tofu, spring onions, edamame, pickled ginger and nori on top.
- 8Gently pour hot broth over each bowl.
- 9Top with coriander, a sprinkle of togarashi and an extra drizzle of sesame oil.
Ingredients
- 1 block extra-firm smoked tofu
- 1 tbsp oil
- 1 tbsp soy sauce
- 1 pinch black pepper
- 300 g short grain rice
- 600 ml vegetable stock
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 0.5 tsp sesame oil
- sliced spring onions
- pickled ginger
- sliced nori
- togarashi
- edamame beans
- fresh coriander leaves
Equipment
kettlesmall saucepanserving bowls
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