Black pepper tofu in miso

Black pepper tofu in miso

Tags

Rice
Tofu

Cook

Ingredients

  • 1 block tofu
  • 2 tbsp cornstarch
  • 2 tbsp black pepper
  • 1 onion, sliced
  • 6 cloves garlic, sliced
  • 6 scallions
  • 2 tbsp miso paste
  • 6 cups vegetable stock
  • 2 tbsp tahini
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 150g baby spinach
  • Baby pak choi, quartered
  • 1 cup unsalted peanuts
  • 1 tbsp sesame seeds

Steps

  1. Drain and press the tofu then cut into cubes.
  2. Clean and cook the rice.
  3. Toss the tofu cornstarch. Season with salt and the black pepper.
  4. Heat oil in the frying pan over medium-high heat.
  5. Add the tofu in one layer and cook until crisp. Flip and repeat. Set aside.
  6. Add oil to the wok, add onion and cook until softened.
  7. Add garlic and spring onion whites and cook until fragrant.
  8. Add miso paste, pressing it into the onions, for 1 minute until fragrant.
  9. Pour in stock, stirring to incorporate.
  10. Once it bubbles lightly turn down the heat and add tahini, sesame oil, and soy sauce
  11. Add the tofu to the broth and cook, uncovered, for 15 minutes.
  12. Meanwhile in a small pot cook the peanuts until brown.
  13. Turn off the heat and stir in the spring onion greens and sesame seeds. Set aside.
  14. Stir in the spinach and pak choi and cook until bright green and wilted. Taste and season.