Is that sad that my mission in life is to veganise all ‘veganisable’ (is that even a word?) dishes there are out there, in the wide, wide world? I firmly believe that we can enjoy good food and be ‘foodies’ (although I do realise that it’s an insult in certain circles) without any animal cruelty involved.
This dish is a prime example of a delicious naturally vegan meal. It is inspired by the Japanese concept of dengaku, which essentially involves slathering a generous amount of sweet and salty miso glaze on top of cooked food stuffs and sticking the offenders under a grill to get a beautiful caramelisation going. It’s simple and effortlessly delicious. I love miso and I’ve already tried making an aubergine version of this dish. This time, I’ve decided to give tofu some miso treatment. OMG! This stuff is soooo addictive that as soon as it came out of the oven, I snatched a piece immediately… Even though that is precisely what Duncan always gets in trouble for 😉 (Ooops…fell off my high horse and it’s kinda public 😉 ). This simple glaze transforms what many consider bland food into an addictive delicacy. When tofu is that good you don’t need many bells and whistles to go with it. Some plain rice, stir-fried greens (I used broccoli, but pak choy or bok choy would be awesome if you can get it) and a few strands of pickled ginger is all you need for a super satisfying, yet really low effort, dinner.
1 cup brown rice, cooked 1 head broccoli, divided into florets 2 spring onions, sliced finely small knob of ginger, diced finely 2 garlic cloves, diced finely pickled ginger, diced finely 2 tbsp oil for stir-frying
