Miso broccoli

• Serves 2
• Originally by Francesca Didymus, Riverford

ingredients

• 1 head broccoli
• 1 lime
• 1 fresh chilli
• 2 garlic cloves
• 1 pack alfalfa sprouts
• 1 pack tempeh or marinated tofu
• brown rice miso - 3tbsp
• tamari - 1tbsp
• honey - 1tbsp
• sesame oil - 3tbsp
• sesame seeds

method

• Preheat the oven to 200°C.

• Rinse 80g rice in a sieve (40g per person). Add to a saucepan, add a pinch of salt and bring to the boil on the hob. Cook for 20-25 mins, until tender.

• Meanwhile, wash the broccoli. Cut the head into bite-sized florets and the stalk into chunky batons. Add the florets and batons to a roasting tray. Coat with 2 tbsp oil, salt and pepper.

• Bash 2 garlic cloves in their skins, until they split. Add to the tray. Roast for 20 mins. Stir halfway through.

• Rinse and drain half the alfalfa sprouts. Drain and cut the tofu into even-sized cubes.

• In a bowl, add and mix:

  • miso - 3 tbsp
  • tamari - 1 tbsp
  • sesame oil - 3 tbsp
  • honey - 1 tbsp
  • squeeze of lime juice.

• Heat a frying pan with 1 tbsp oil. Fry the tofu for 4-5 mins, until lightly golden.

• Stir in half the miso sauce. Mix until the tofu is thoroughly coated. Continue to stir-fry for 1 min, until the paste has turned to a sticky glaze. Sprinkle with lots of sesame seeds.

• Remove the roasting tray from the oven. Slip the garlic from its skin. Crush and stir the garlic into the miso sauce.

• Deseed and finely dice the chilli. Stir into the remaining sauce.

• Slice the lime into wedges. Divide the rice between 2 bowls. Top with the broccoli and tofu. Pour over the miso sauce. Finish with the alfalfa sprouts and lime wedges to squeeze over.