BRAISED WINTER GREENS WITH MISO & CRISPY TOFU
Our braising mix offers a depth of flavour with leaves that still hold some shape and crunch texture when cooked. The shitake and miso add a savory umami flavour, the coating around the tofu adds crispness while the interior soaks up the pan juices. For a complete meal, why not top with a fried egg?
serves 4 as a side dish
200g braising mix leaves (combo of silverbeet and kale leaves), remove any tough kale stems
250g firm tofu, cut into 2cm cubes
2 tablespoons rice flour, gluten free flour, or white flour
½ teaspoon ground allspice
150g shitake mushrooms, sliced
½ cup extra virgin olive oil, plus extra if required (we used Cape Schanck Estate)
½ tablespoon miso paste
½ cup vegetable stock, or chicken stock
½ bunch spring onions (or use 2 spring garlic stalks with bulb), ends trimmed and cut into 6cm lengths, then cut in half lengthways
1 tablespoon toasted sesame seeds
Tear leaves into pieces and set aside. Mix flour and allspice together in a medium bowl. Add tofu cubes to the bowl and toss to coat evenly in the flour.
Heat ¼ cup oil in a heavy based fry pan over a medium-high heat. Cooking in three batches, shake off any excess flour coating the tofu cubes and place in the pan. Cook for about 5 minutes, turning as each side until crispy and golden brown. Transfer to a plate lined with paper towel. Repeat cooking with remaining tofu. Set aside.
Meanwhile in a large heavy based fry pan heat the remaining oil over a medium heat. Add the mushrooms and cook for 5 minutes until lightly browned. Add a little extra oil if necessary and add the garlic (or spring onions). Cook for 3 minutes, then add the leaves and cook for 5 minutes tossing until beginning to wilt. Add the stock and miso paste, stirring to combine well, cook for about a minute or until leaves are cooked through and the liquid has reduced by half.
Transfer to a serving dish, scatter over tofu and a sprinkling of sesame seeds. Eat warm or at room temperature.
©Fiona Hammond September 2019
