Miso-Marinated Tofu with Charred Leeks and Plant Dashi
54 min 1 serving 340 kcal · 24 g proteinLevel: Expert
The nutritionist's note
Infusing kombu at 60 °C extracts glutamate without the bitterness boiling releases. Charring then peeling the leek gives a smoky flavour with no fat: 340 kcal for a deeply savoury dish.
Ingredients
1 serving
- firm tofu160 g
- leeks200 g
- kombu seaweed8 g
- shiitake mushrooms60 g
- miso paste20 g
- rice vinegar10 ml
- sesame oil8 g
Method
- 1
Make a plant dashi by infusing the kombu and shiitake for 30 minutes at 60 °C.
- 2
Marinate the tofu for 20 minutes in miso loosened with rice vinegar.
- 3
Char the whole leeks in a dry pan, then peel away the blackened layers.
- 4
Sear the tofu for 4 minutes and plate in the strained dashi with the leeks. Dress with the sesame oil (8 g) when plating.
Nutrition facts
per serving
| Energy | 340 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 22 g |
| Fat | 18 g |
| Fibre | 8 g |
| Iron | 4.6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- soy
- sesame
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