Miso, Chilli Tofu Stew
Servings: 6
Ingredients
- 2 large potatoes (circa 500g) peeled and cut into chunks
- 2 tbsp brown miso paste
- 1 tsp paprika
- 2 tbsp tamari
- 1 tbsp balso (balsamic vinegar)
- 2 tai chillies deseeded and finely chopped
- 1 medium fennel bulb thinly sliced
- 4 spring onions greens only, sliced
- 2 medium carrots (circa 220g) peeled and sliced
- 150g french beans topped, tailed and sliced
- 1 tbsp sesame seeds
- 1 tbsp goo (garlic infused olive oil)
- 1 tbsp chives chopped
For the tofu
- 580 g extra firm tofu pressed, drained, cubed
- 2 tbsp tamari
- 1 tbsp sesame oil
Instructions
- Par boil the potatoes in water with a pinch of sea salt, circa 5 minutes
- Cover the tofu cubes with the 2 tbsp tamari and sesame oil. Mix well so it’s all combined, then set aside
- Mix the miso, paprika, tamari and balso to make a paste
- Put the tofu into a large (lidded) frying pan and leave on medium heat for ~10 minutes, turning once half way through.
- Add 1 tbsp goo, the fennel, chopped chilli and spring onions. Lower the heat and stir occasionally for 15 minutes, so the fennel’s softening and browning
- Add the chopped carrots, french beans, mix well to combine and cook for a further 5 minutes
- Add the paste, 2 cups water, sesame seeds and (optional) 1 tbsp goo. Mix well. Add the par boiled potatoes, bring to boil then simmer for 15 minutes with the lid on. Make sure the potatoes are done (by sticking a fork onto them)
- Divide into bowls, top with chives, some chilli and a pinch of sesame seeds
- Serve with a green salad, some roasted broccoli, red rice or a slice of fresh sourdough
Notes
If you take the lid off the moisture will evaporate and you’ll be left with a thicker stew. However, make sure you don’t run out of liquid if you choose to do it this way or you’ll burn the bottom of your pan!