Ingredients Serves: 4
- 2 spring onions, finely sliced
- Togarashi spice mix
- To make the sauce, put the sake, mirin, and caster sugar into a heavy-bottomed pan, and warm over a gentle heat, stirring until the sugar dissolves. Increase heat and simmer gently for two minutes to evaporate the alcohol, and then stir in the miso paste and instant dashi powder. Use a balloon whisk to get rid of any lumps. Add 350ml of boiling water and stir.
- Gently add the tofu to the pan of sauce, and simmer over a low flame for 20 minutes.
- To serve, use a slotted spoon to divide the tofu cubes between four small dishes, and pour the sauce over the top. Garnish with thin slivers of spring onion, and sprinkle of togarishi pepper.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.