These dense and delicious grilled (broiled) tofu sticks, with their golden glaze of miso and egg yolk, make an uncommon topping for this vegetarian salad. The cucumbers and bean sprouts offer a crispy freshness, and the wakame gives a hint of the sea.
Ingredients: (Serves 4)
- 3 Lebanese (short) cucumbers, thinly sliced
- 20 g (¾ oz/½ cup) dried wakame seaweed pieces
- 500 g (1 lb 2 oz) silken firm tofu, well drained
- 3 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 egg yolk
- 100 g (4 oz) bean sprouts, blanched
- 2 tablespoons sesame seeds, toasted
For the dressing:
- 60 ml (2 fl oz/¼ cup) rice vinegar
- ¼ teaspoon shoyu (Japanese soy sauce)
- 1½ tablespoons sugar
- 1 tablespoon mirin
- 1 teaspoon salt
Method:
Sprinkle the cucumber generously with salt and set aside for 20 minutes, or until very soft, then rinse and drain. Squeeze out any excess water. Refrigerate until needed.
Soak the wakame in cold water for 5 minutes, or until rehydrated and glossy but not mushy. Drain well, then refrigerate until needed.
Place the tofu in a colander, put two plates on top of the tofu and leave for about 30 minutes to extract any excess moisture.
Put the miso, mirin, sugar, rice vinegar and 2 tablespoons water in a saucepan and stir over low heat for 1 minute, or until the sugar dissolves. Remove from the heat, add the egg yolk and whisk until glossy. Cool slightly.
Cut the tofu into thick sticks and put on a nonstick baking tray. Brush miso mixture over the tofu and cook under a hot grill (broiler) for 6 minutes each side, or until the tofu is light golden.
To make the dressing, put all the ingredients in a bowl and whisk together well.
To assemble, place the cucumber in the center of a plate, top with the bean sprouts and wakame, drizzle with the dressing, then top with tofu and serve sprinkled with sesame seeds.
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