Silken Tofu with Soy-Miso Dressing
Ready in: 15 to 30 mins
This lighter speedy offering is great for late summer simple dinners and is packed with flavour. Save any remaining dressing to drizzle over salads as this can be refrigerated in the jar for up to a week.
Ingredients:1 ½ tbsp reduced-salt soy sauce
½ tbsp Japanese rice vinegar
½ tbsp Japanese brown rice miso
½ tsp toasted sesame oil
½ tsp maple syrup
½ tsp fresh root ginger, grated
1 garlic clove, sliced
2 tbsp vegetable oil
200g Tenderstem broccoli spears, thicker stems halved lengthways
2 spring onions, finely sliced
1 tsp sesame seeds, toasted
- For the dressing, put the soy sauce, vinegar, miso, sesame oil, maple syrup and ginger in a jar. Screw on the lid and shake well to combine. Set aside.
- Put the garlic and one tablespoon of vegetable oil in a frying pan over a medium heat. When the garlic is just golden, add the broccoli and coat in the oil. Add five tablespoons of cold water and stir fry for 5-6 minutes, until the water has bubbled off and the broccoli is tender.
- Meanwhile, drain the tofu well on kitchen paper, cut into 1cm-thick slices. Tip the broccoli onto a serving plate and top with the tofu slices. Spoon over half the dressing, then scatter with the salad onion and sesame seeds.
- Heat the remaining one tablespoon of oil in a small pan over a high heat until smoking, then pour over to wilt the spring onions slightly. Serve with rice or noodles, if you like.