Miso Marinated Tofu with and Omelette and Beansprout Salad

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2 people
Meal course
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300 grams
1 tbsp
Miso paste
100 ml
50 ml
Light soy sauce
1 .
For the salad
150 grams
Bean sprouts
1 medium
Yellow pepper - de-seeded and finely sliced
50 grams
Radishes - finely sliced
1 whole
Spring onion - finely chopped
1 Pack
Mixed leaves
2 medium
2 .
For the dressing
5 tbsp
Rice wine vinegar
1 tbsp
Light soy sauce
5 tbsp
Caster sugar
1 small
Garlic clove - peeled and finely chopped
1 cm
Ginger - peeled and grated
5 tbsp
Rapeseed oil
Miso Marinated Tofu with and Omelette and Beansprout Salad
  1. Pre-heat the oven to 200’C
  2. To make your tofu – wrap the block in kitchen paper and press gently to absorb the excess moisture. Unwrap and cut your tofu into 8 triangles.
  3. Mix your miso paste in and cup with 2 tbsp of boiling water and whisk until smooth. Find a pan that is big enough to fit all your tofu in one layer and pour in the miso, mirin and soy sauce. Bring the mixture to the boil, add the tofu and simmer for 15 minutes.
  4. Line a baking tray with parchment and carefully transfer the tofu to the tray. Bake for 15 minutes and then turn the oven off to keep warm while you finish prepping your other ingredients.
  5. To prepare your salad, cover the beansprouts with boiling water and leave to stand for 2 minutes. Drain and leave to cool before tossing together with the onion, pepper, leaves and radishes.
  6. Whisk together all the ingredients for the dressing and toss through the salad.
  7. Beat the eggs together until combined and pour into a hot frying pan. Give the mixture a swirl around the pan so that it is covered and once it is starting to cook around the edges flip it over so that it is cooked on both sides (this should take about 4 minutes). Once cooked, sliced the egg into strips and add to the salad.
  8. Divide the salad between the two plates and top with the tofu. Drizzle over any remaining glaze you have leftover from the pan and enjoy!

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