Dish of the Day: The Reluctant Vegetarian’s recipe for Super Crunchy Double Blackened Tofu with Miso Gravy & Cucumber Relish
It’s the time of year again when I lose all common sense and decide to turn my house (well, housemate’s house) into a pop-up restaurant, and friends into waiting staff and the entertainment. This time I’ll be serving up a Asian inspired menu with definite summery vibes.
I’ll be roping in my mum again as well as any other mums I can find to help run the kitchen. We’re cooking up a four course feast for over 55 people a night, covering everything from DIY veggie gem lettuce wraps to an overnight marinated sticky BBQ pulled pork, finishing on a salted chocolate sundae with cardamom cream and pistachios.
Worry not, vegetarians have been fully catered for here and here’s the main course to prove it. Luckily for me the vegetarian boyfriend has been on hand to ensure this one’s been refined to perfection.
If you’re quick, you might still be able to book a place. All pop-up recipes will also be going up on the website.
Super Crunchy Double Blackened Tofu with Miso Gravy & Cucumber Relish:
Preparation/Cooking Time – 25mins
4 x Tbsp of black sesame seeds
2 x Tbsp of freshly ground black pepper
4 x Tbsp of runny honey
Fried tofu – allow 3 pieces per serving
Oil for frying
2 x Tbsp of miso paste
1 x Inch of fresh ginger – bruised and chopped into chunks for seasoning
1 x Lemongrass stick – bruised and chopped into two
3/4 x Pint of vegetable stock – half a cube
Sprinkle of white pepper
1 x Tsp of cornflour – optional to thicken
1/2 x Cucumber – cut in half longways and finely chop
5 x Tablespoons of rice wine vinegar
1/2 x Medium red chilli
1 x Tsp of palm sugar – caster sugar works too
4 x Handfuls of watercress – allow one small handful per person
1 x Spring onion – finely sliced to garnish
Small handful of coriander or Thai basil – finely chopped to garnish
2 x Limes
Start by combining the miso paste with the vegetable stock. Add the bruised lemongrass and ginger and season with the white pepper and leave to simmer. Add the cornflour pre-mixed with a dash of water if you want to make the sauce a bit thicker and more gravy-like. Remove the lemongrass and ginger prior to serving.
Heat a generous dash of oil in a non-stick pan and dry the ready fried tofu with paper towels or by rolling it in flour. Once the tofu is dry coat/roll each cube in the honey followed by a mixture of the black sesame seeds and pepper. Add to the hot frying pan and using tongs turn the cubes so each side becomes cooked and crispy.
Combine all of the ingredients listed and leave to marinate for 20 minutes in the fridge. Serve alongside the hot tofu.
Add your garnish of either coriander or Thai basil and don’t be afraid to add a little extra fresh chilli if you like a kick to your dish.
Should you need a little extra substance try my Triple the Egg Fried Rice listed on getinmygob.co.uk
Email firstname.lastname@example.org to book your spot
Follow Anna on Twitter @GETINMYGOB
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