Miso Ginger Tofu + Kimchi Mayo | SO VEGAN #vegan #vegandiet #recipe #makeitvegan #veganrecipes
Get the full recipe with notes in the SO VEGAN App and on our website:
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Website 👉 https://www.wearesovegan.com/miso-ginger-tofu-kimchi-mayo/
WE GUT YOU episode 3 is here! This quick and easy tofu dish is not only packed with protein – it’s also a great source of gut-friendly foods.
Our kimchi mayo dressing contains vital probiotics that help maintain a healthy gut. Just be sure to use an unpasteurised kimchi if you want all the probiotic properties! Or – if you want to make your own kimchi – we have a recipe on our website 😋
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Serves 2
🌱 140g (4.9oz) jasmine rice
🌱 300g (10.6oz) block of extra-firm tofu, see notes
🌱 1 tbsp cornflour
🌱 coconut oil
🌱 1/2 broccoli head
🌱 1 tbsp white miso paste
🌱 1 tbsp soy sauce
🌱 1/2 thumb of fresh ginger, peeled + grated
🌱 2 tsp maple syrup
🌱 1 tsp rice vinegar
🌱 100g (3.5oz) kimchi, see notes
🌱 3 tbsp vegan mayonnaise
🌱 100g (3.5oz) jarred pickled red cabbage
🌱 sesame seeds, to serve
Cook the rice as per the packet instructions, then leave to one side with the lid on.
Slice the tofu into cubes, then add to a mixing bowl with the cornflour and mix. Add 1 tbsp of coconut oil to a non-stick pan on a medium-high heat. Add the tofu and cook for 10 mins or until golden and crispy.
Meanwhile, break up the broccoli into florets, then cook the florets in boiling water until tender. Drain and leave to one side.
Next, combine the miso, soy sauce, ginger, maple syrup, rice vinegar and 1/2 tbsp of water in a mixing bowl. When the tofu is ready, reduce the heat under the pan to low, then pour the sauce all over the tofu, stir well and cook for 1 minute or until the sauce becomes sticky.
Add the kimchi and mayo to a blender and blend until smooth.
To serve, add the rice to bowls, followed by the red cabbage, broccoli and tofu, then top with the kimchi mayo and sesame seeds.
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