Tofu and Charred Greens with Miso Chilli Oil

Enhance your meal with this silken tofu recipe that includes plenty of nutritious greens. Tofu is a great source of plant protein. We created a homemade miso chilli oil using Clearspring Shichimi Tograrashi as the base for the heat and blended in the Miso and Tamari to bring out the umami flavour. 

Serves: 2 - Preparation time: 10 minutes - Cooking time: 10 minutes - Total time 20 minutes

Ingredients

Tofu & Greens

• 1 pack - 300g Clearspring Organic Silken Tofu
• 1 tbsp Clearspring Organic Sesame Oil
• A handful/100g Tenderstem broccoli 
• 1 bunch/100g asparagus - remove hard ends
• 1 courgette, thinly sliced or ribboned with a peeler
• 1/2 bag/100g kale, remove the stems and chop the leaves into bite size pieces

Miso Chilli Oil

• 1 tbsp Clearspring Shichimi Togarashi
• ½ tbsp Clearspring Organic Japanese Brown Rice Miso Paste - Unpasteurised
• ½ tbsp Clearspring Organic Japanese Yaemon Tamari Soya Sauce - Double Strength
• 3 tbsp Clearspring Organic Sesame Oil / Sunflower Oil
• ½ tbsp grated ginger
• ½ tbsp grated garlic
• 1 tsp Clearspring Organic Pure Toasted Sesame Oil

Garnish 

• spring onion, finely sliced
• fresh red chilli, finely sliced
• sprinkle Clearspring Shichimi Togarashi
  

Method

To make the miso chilli oil

1. First, grate both ginger and garlic and set aside.
2. In a heat proof container or a glass jar, add the miso, tamari and shichimi togarashi.
3. To a frying pan, heat the sesame oil with grated ginger and garlic. Once they start to sizzle, remove from heat and pour into the jar. Mix well while the oil is bubbling hot. Once it cools, add the pure toasted sesame oil and set a side or in the fridge.

Cook the Greens

1. Heat the grilled pan or frying pan with a drizzle of sesame oil, add the greens and let it cook until they are charred and cooked through.

Final steps

1. Open the pack of tofu, drain the liquid and cut into 1cm slices with a sharp knife.
2. To serve, place the warm greens on a large plate and place the tofu slices on top.
3. Drizzle a generous amount of the miso chilli oil onto the tofu and the greens.
4. Garnish with finely sliced chilli and spring onions. Sprinkle extra shichimi if you'd like to add more heat to your dish. 

Tip: Store the left-over miso chilli oil in the fridge and use it within 1 week.

Recipe by The Clearspring Kitchen

All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.