Healthy Chanpuru Style Tofu Stir-Fry - Miso Is The Key
This dish has a very gentle and comforting miso flavor. It has a lot of vegetables such as Chinese chives and kiriboshi daikon or dried shreddeddaikon radish, and is a very nutritious. It goes well with rice or alcoholic beverages!
Wrap the tofu with kitchen paper towels and microwave for 1 minute. Leave to cool. Soak the dried kiriboshi daikon radish in water to rehydrate and then cut into bite sized pieces. Mix the ingredients marked ◇ together.
Cut the root end of the Chinese chives into 1cm-lengths, and the leafy part into 3cm-lengths. Cut the carrot into thin rectanglular slices. Slice the shitake mushrooms thinly.
Heat the sesame oil in a frying pan and add the carrot and dried daikon. Stir fry over a medium to high heat. Add the lower part of the Chinese chives and continue stir frying.
Add the leafy part of the Chinese chives and stir in. Break up the tofu with your hands and add to the pan.
Stir gently so as not to break up the tofu pieces. Stir in theingredients marked ◇ and turn off the heat. Sprinkle on the sesame seeds and transfer to a serving dish - and you're done!
Story Behind this Recipe
My younger sister used to make tofu chanpuru with miso for me. I added dried kiriboshi daikon radish to make the dish healthier.
●You don't have to drain the tofu completely. Even if more water comes out of the tofu after cooking the dried kiriboshi daikon will absorb it! ●Be careful not to break up the tofu too much so as not to lose its texture. ●Add sesame seeds to taste. I like to add quite a lot. ●If you leave the dish to rest for a while, the flavors will blend together and it will become more delicious.