Recipe for tofu strips coated in a miso, soy, vinegar & sugar glaze with kale, pickled ginger, carrots & rice
1 cup parboiled brown rice
2 tbsp soy sauce
3 tbsp miso paste
2 tbsp rice wine vinegar
2 tbsp brown sugar
80ml orange juice
100g kale – remove stalks, chop roughly
2 packs tofu – slice (1cm thick)
2 carrots – grate coarsely
40g pickled ginger
2 tsp black sesame seeds
salt & pepper (from your pantry)
olive oil (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Brown rice: Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.
Miso glaze: Mix together the soy sauce, 2/3 of the miso paste rice wine vinegar and brown sugar. Set aside.
Miso orange dressing: Mix together the orange juice and the REST of the miso paste. Set aside.
Kale: Use your fingers to massage the miso orange dressing through the leaves for about 30 seconds, until soft.
Miso glazed tofu: Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the tofu and cook for 2-3 minutes a side until golden. In the last 1 minute of cooking add the miso glaze and cook until reduced.
Serve the sticky tofu strips sprinkled with the black sesame seeds, with the brown rice, grated carrots and pickled ginger.
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