Crispy Pepper Tofu Ochazuke

Serves 2
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Directions

  1. 1Grate tofu on the coarse side of a cheese grater.
  2. 2Heat 1 tbsp oil in a pan over medium-high heat.
  3. 3Fry tofu until golden and crispy. Remove from heat and stir in soy sauce + black pepper until coated and caramelised.
  4. 4Heat stock until hot (not boiling).
  5. 5Whisk in miso paste, soy sauce and sesame oil until smooth. Keep warm.
  6. 6Spoon warm cooked rice into bowls.
  7. 7Arrange tofu, spring onions, edamame, pickled ginger and nori on top.
  8. 8Gently pour hot broth over each bowl.
  9. 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