crispy tofu with miso stir-fried greens
miso-easy | serves 2 | prep time 5 | cook time 10
- 2 sachets itsu miso'easy chilli miso
- 400g firm tofu
- 50g cornflour (or plain flour)
- 1/2 tsp chilli flakes
- knob of ginger
- 2 garlic cloves
- 100g shredded kale
- 220g sliced mushrooms
- sliced spring onion (for garnish)
Cut the tofu into bite-sized pieces. Toss with the cornflour and chilli flakes and fry for about 5 minutes until golden and crisp. Season with salt and pepper.
Fry the ginger and garlic for 1 minute. Add the mushrooms and cook for another 2 mins.
Add the kale and itsu miso'easy chilli miso sachets to the pan and cook until the kale is tender.
Divide the veg between 2 bowls and top with the crispy tofu. We love serving it alongside fluffy steamed rice, with a sprinkle of sliced spring onions.