Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.42 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
For the marinade
- 2 cloves garlic, peeled and sliced
- 5centimeters ginger, peeled and grated
- 250grams kale, thinly sliced
- 300grams pak choi, sliced
- 300grams edamame, frozen
- 4tablespoons miso paste
- 2tablespoons rice wine vinegar
- 1teaspoons honey
- 2tablespoons soy sauce (reduced salt)
- 500grams tofu, sliced into 4 steaks
- 2tablespoons canola oil, divided
- 2tablespoons sesame seeds
- 1 medium red chilli, sliced
Description
Vegan tofu steaks take on all the umami flavour of miso in this easy midweek dinner recipe.
Method
Step 1 of 5
Bring a pan of water to the boil and add the edamame. Cook for 2-3 minutes, drain and refresh under colder water. Set aside.
Step 2 of 5
Whisk the miso paste, rice wine vinegar, honey and soy sauce together in a small bowl. Score the tofu steaks diagonally and brush the marinade on each side.
Step 3 of 5
Heat half the oil in a large, non-stick frying pan on a medium high heat and cook the tofu steaks for 2-3 minutes on each side, until crisp and browned.
Step 4 of 5
Heat the remaining oil in a large wok on high heat and cook the garlic and ginger for 2 minutes. Add the chopped kale, pak choi and edamame and stir fry for 3-4 minutes.
Step 5 of 5
Divide the greens between 4 plates, top each with a tofu steak, sesame seeds and chopped chilli and serve with any extra marinade drizzled on top.
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