Fried Tofu and Broccoli Warm Salad with Miso
Golden-fried tofu cubes tossed with steamed romanesco and purple sprouting broccoli in a fragrant warm miso dressing spiked with ginger, garlic and fresh chilli. Finished with spring onions and coriander for a vegetarian main with bright, umami-rich flavors and contrasting textures.
Ingredients
- vegetable oil, for frying
- 9 oz firm tofu, cut into ¾" cubes
- ½ romanesco, cut into small florets, about 300g
- 9 oz purple sprouting broccoli
- 3 garlic cloves, finely chopped
- 2 cm fresh ginger, grated
- 2 red chillies, finely sliced
- 3 tbsp white miso pastered miso paste1:1vegetarianvegan
deeper, more complex flavor
- 2 tsp Chinese rice vinegarrice vinegar1:1vegetarianvegan
milder acidity
- 2 tbsp soy sauce
- spring onions, chopped
- fresh coriander leaves, roughly chopped
Instructions
- 1
Heat a layer of vegetable oil in a non-stick frying pan and fry the tofu cubes, turning frequently, until golden on all sides. Drain on kitchen paper.
- 2
Steam the romanesco and broccoli in a steamer or colander over a pan of boiling water until just tender.
- 3
Heat a little more oil in the pan and gently fry the garlic, ginger and sliced red chillies. Add the white miso paste and a splash of cold water. Stir in the rice vinegar and soy sauce.
- 4
Toss the steamed vegetables into the warm miso dressing with the drained tofu, green onions and coriander. Serve straightaway.
Tips
Romanesco resembles broccoli but has a milder, slightly nutty flavor and a fractal appearance. Broccoli can fully substitute if unavailable.
Good to Know
Best served immediately. Leftover components can be refrigerated separately up to 1 day; reheat tofu gently, vegetables at room temperature, remixing with dressing before serving.
Prepare and chop all vegetables and aromatics up to 4 hours ahead. Fry tofu just before serving for optimal crispness.
Serve immediately while the tofu is still warm and crisp and the vegetables retain heat, allowing the miso dressing to coat everything.
Common Mistakes
Do not over-steam the vegetables to avoid mushiness; stop at just-tender.
Do not allow the oil and aromatics to brown to avoid bitter flavors in the dressing.
Do not assemble ahead to avoid the tofu becoming soggy.
Substitutions
deeper, more complex flavor
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