Sometimes when I use tofu in a stiry fry, I am tempted to try and pack it with flavour to compensate for its blandness. This week, I bought a block of tofu with the aim of laoding it up with the usual Five Spice, heavy on the ginger and garlic. When I came to cooking it, though, I wanted something a little more subtle. Using miso soup paste is a brilliant cheat. It provides a good umami flavour and a little broth and the dish comes together in the time it takes the rice to boil. Always a good thing! You could swap the broccoli for some summer greens or kale and the tofu for chicken if you are a meat eater.
150g tofu, sliced into domino siced pieces
1tbsp vegetable oil
1/2 head broccoli, sliced thinly
1 clove garlic, mined
small piece ginger, minced
1 sachet miso soup paste
1 cup basmati rice
sesame oil, for drizzling
Rinse the rice and place in a pot. Add 2 cups water, pop a lid on the pot and place on a medium heat. Allow the rice to cook gently. Avoid taking the lid off. When the rice has absorbed all the liquid and is soft, turn the heat off and allow to steam in its own heat.
While the rice is cooking, heat a pan and add the vegetable oil you are using. When it is hot, add the tofu and broccoli and stiry fry for about five minutes. The tofu and broccoli should begin to brown, but not burn.
Add the garlic and ginger and cook for a further two minutes.
Mix the miso soup paste with some warm water (about half a cup) and add to the pan. Don't allow it to boil. It should just warm through.
Spoon the rice into two serving bowls and top with the tofu and broccoli and broth.
Drizzle with sesame oil.