Mary Miso - Recipes for every day - Cookbooks
Chili sauce:
4 pepperoncini
4 garlic cloves
½ lemon
1 tablespoon ginger, grated
1 teaspoon salt
200 ml rice vinegar
150 g sugar
Tofu:
350 g tofu
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons chili sauce
2 tablespoons sesame oil
1 romanesco
100 ml vegetable stock
3 tablespoons soy sauce
500 g soba noodles
1 tablespoon white sesame
1 tablespoon black sesame
Chili sauce:
Cut the pepperoncini and garlic into very fine dices. Peel the lemon, cut the peel in fine stripes, squeeze the lemon. Mix with the rest of the sauce in a pan and cook together for 10 minutes.
Cut the tofu in stripes, marinate with lime juice, soy sauce and chili sauce for 1 hour. Cut the romanesco in pieces and cook in salted water for 4 minutes. Cook the soba noodles.
Sear the tofu in hot sesame oil, take it out of the pan and keep it warm. Sear the romanesco, deglaze with soy sauce and vegetable stock, reduce it. Add the cooked soba noodles, season with chili sauce. Add sesame and tofu.
If you’re in a hurry you can buy chili sauce. But the homemade is better and keeps in the fridge for 6 months.
