River Cottage

FOR THE PICKLE

• Put all the ingredients together in a small plastic bag.
• Shake well.
• Remove all the air from the bag and weigh down the contents in the bag with a heavy weight.

FOR THE TOFU CAKE

• Pass the Tofu through a sieve. Add sesame seed and edo. Drain the water from the Hijiki and add to the mixture then add carrot and sugar snap peas.
• Form into a ball and deep fry until golden brown
• Cook in the stock with cooked carrots.

FOR CARROTS

• Boil for 10mins then add the Tofu cakes into the sauce and cook for a further 15mins with cartouche

FOR MISO SOUP

• Using equal amounts of stock, bring it up to the boil. Add the swiss chard stalks and cook for 2 mins. Add the chard leaf, dried seaweed, tofu and agee.

• Add the miso paste and bring to the boil again.

• Serve with a sprinkle of spring onions.
  
  

FOR SHIRARE - TOFU WITH CARROT LEAF

• Boil carrot leaf separately (salt water). Leave in the water for 10mins. Squeeze out all the water and chop into small pieces.

• Add carrot leaf to the tofu mix

• Boil Konyaku in water for a few mins. Drain in cold water and slice into small pieces. Add this to the mixture.
• Flavour with soy sauce, sugar, vinegar and shungiku flower.