Silken tofu with broccoli & soy-miso dressing

Name: Silken tofu with broccoli & soy-miso dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1½ tbsp reduced-salt soy sauce; ½ tbsp Japanese rice vinegar; ½ tbsp Clearspring Organic Japanese Brown Rice Miso; ½ tsp toasted sesame oil; ½ tsp maple syrup; ½ tsp grated fresh root ginger; 1 garlic clove, sliced; 2 tbsp Vegetable oil; 200 g Tenderstem broccoli spears, thicker stems halved lengthways; 300 g Clearspring Organic Tofu; 2 salad onions, finely sliced; 1 tsp sesame seeds, toasted

This meat-free dish is perfect for a quick and easy, flavour-packed dinner. The tofu is silky and full of flavour from the soy-miso dressing. Paired with the freshness of the broccoli, it's a dish you don't want to miss!

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

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Ingredients

1½ tbsp reduced-salt soy sauce
½ tbsp Japanese rice vinegar
½ tbsp Clearspring Organic Japanese Brown Rice Miso
½ tsp toasted sesame oil
½ tsp maple syrup
½ tsp grated fresh root ginger
1 garlic clove, sliced
2 tbsp Vegetable oil
200g Tenderstem broccoli spears, thicker stems halved lengthways
300g Clearspring Organic Tofu
2 salad onions, finely sliced
1 tsp sesame seeds, toasted

Method

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 1 tbsp vegetable oil in a frying pan set over a medium heat. When the garlic is just golden, add the broccoli and coat in the oil. Add 5 tbsp (75ml) cold water; stir-fry for 5-6 minutes until the water has bubbled off and the broccoli is tender (add more water and cook for longer if the broccoli spears are thick).
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 ½ the dressing, then scatter with the salad onion and sesame seeds.
Heat the remaining 1 tbsp oil in a small pan over a high heat until smoking, then pour over to wilt the salad onions slightly. Serve with rice or noodles, if liked.