Our braising mix offers a depth of flavour with leaves that still hold some shape and crunch texture when cooked.  The shitake and miso add a savory umami flavour, the coating around the tofu adds crispness while the interior soaks up the pan juices.  For a complete meal, why not top with a fried egg?

serves 4 as a side dish

200g braising mix leaves (combo of silverbeet and kale leaves), remove any tough kale stems 

250g firm tofu, cut into 2cm cubes

2 tablespoons rice flour, gluten free flour, or white flour

½ teaspoon ground allspice

150g shitake mushrooms, sliced

½ cup extra virgin olive oil, plus extra if required (we used Cape Schanck Estate)

½ tablespoon miso paste

½ cup vegetable stock, or chicken stock

2 spring garlic stalks with bulb (or use ½ bunch spring onions), ends trimmed and cut into 6cm lengths, then cut in half lengthways

1 tablespoon toasted sesame seeds

Tear leaves into pieces and set aside.  Mix flour and allspice together in a medium bowl.  Add tofu cubes to the bowl and toss to coat evenly in the flour. 

Heat ¼ cup oil in a heavy based fry pan over a medium-high heat. Cooking in three batches, shake off any excess flour coating the tofu cubes and place in the pan.  Cook for about 5 minutes, turning as each side until crispy and golden brown. Transfer to a plate lined with paper towel.  Repeat cooking with remaining tofu. Set aside.

Meanwhile in a large heavy based fry pan heat the remaining oil over a medium heat.  Add the mushrooms and cook for 5 minutes until lightly browned.  Add a little extra oil if necessary and add the garlic (or spring onions).  Cook for 3 minutes, then add the leaves and cook for 5 minutes tossing until beginning to wilt.  Add the stock and miso paste, stirring to combine well, cook for about a minute or until leaves are cooked through and the liquid has reduced by half.

Transfer to a serving dish, scatter over tofu and a sprinkling of sesame seeds.  Eat warm or at room temperature. 

©Fiona Hammond September 2019 

Mark Brancatisano