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Miso Ginger Tofu & Black Quinoa Poke Bowl
300g firm tofu, well drained
50ml white miso paste
1tsp finely grated ginger
400g freshly cooked rice, kept hot
75g cooked black quinoa, kept hot
50g beansprouts, trimmed
2 sheets nori seaweed, cut into thin strips
50g thinly sliced white mouli radish
75g thinly sliced watermelon radish
1 avocado ½cm cubes
4 spring onions, finely shredded
1tsp black sesame seeds
Shiso leaves to garnish
3tbsp sweet chilli sauce
1tbsp soy sauce
1tsp sesame oil
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Place the tofu in the freezer overnight. This allows water crystals to form inside the tofu to break it down, allowing the miso marinade to penetrate it.
Remove the tofu from the freezer and squeeze gently in a clean cloth to remove all excess water.
Mix the white miso paste, mirin and sugar to make a marinade and gently heat to dissolve the sugar.
Dice the tofu into 2cm cubes and place in a bowl with the marinade. Leave to marinade for 4 hours.
Grill the tofu on hot grill pan until golden and lightly charred all over.
To serve, place the hot rice mixed with the quinoa in a serving bowl and arrange the vegetables and seaweed attractively around.
Place the grilled tofu in the centre, sprinkle over the black sesame seeds, drizzle over the dressing and serve scattered with the shiso leaves.