In honour of World Animal day I decided to keep tonights dinner vegan. To be honest I’m not a huge fan of tofu but the more I cook with it the more I know how to actually make it tasty, and this time I wish I had more!
In the store they only had 1 packet of tofu left, smoked tofu to be exact. I gave it a little mental flavour test in my mind and I figured the smokiness could actually work very well with miso, and it did.
For the veggies I stir fried shiitake mushrooms and green asparagus. The miso glaze was a mix of white miso, rice wine vinegar, light soya sauce, grated ginger and garlic, sesame oil and a pinch of sugar. I served it with udon noodles and topped off with spring onions and sesame seeds. We did miss some spice, so I’m the end we also drizzled over some homemade chili oil, wow that hit the spot!
- 200g smoked tofu (or regular if you can't find smoked)
- 150 g shiitake mushrooms
- 150g green asparagus tips
- 1 tbsp white miso paste
- 2 tsp rice wine vinegar
- 1 tbsp light soya sauce
- 3 cm grated ginger
- 3 grated garlic cloves
- 1 drop of sesame oil
- Pinch of sugar
- 2 portions of udon noodles
- 2 spring onions
- Sesame seeds to sprinkle
- Chili oil, store bought or homemade
To start weigh place the tofu in a bowl and weigh it down with a second bowl to squeeze out as much fluid you can.
After 30 minutes pat the tofu dry, cut into cubes and place in a bowl.
Make the glaze by mixing the miso, rice wine vinegar, soy sauce, ginger, garlic, sugar and some sesame oil and pour over the tofu. Make sure all the pieces are covered.
In a non stick pan start frying the miso cubes, caramelizing and turning, ± 2 minutes each side.
In a wok or other pan, stir fry the shiitake mushrooms and the asparagus tips on high heat, ±3-4 minutes until starting to char and caramelize.
In the meantime prepare the udon noodles.
Serve with the noodles, spring onions, sesame seeds and a drizzle of chili oil.