400g of firm tofu
50g of cornflour
½ tsp of chilli flakes
2 Itsu chilli miso’easy sachets
1cm piece of ginger
2 garlic cloves
100g of shredded kale
220g of sliced mixed mushrooms (shiitake, oyster, chestnut mushrooms)
Bunch of spring onions
For the garnish
Itsu crispy seaweed thins sea salt
Black or White sesame seeds, to garnish
Cut the tofu into bite-sized pieces. Toss with the cornflour and chilli flakes. Heat the oil in a large frying pan or wok and fry the tofu in batches for about 5 minutes until golden and crispy, season with salt and pepper whilst cooking.
Meanwhile, finely chop the spring onion for garnishing, and finely chop the garlic & ginger.
When the tofu is out of the pan, add the ginger and garlic and cook for 1 minute. Add both types of mushroom. Stir-fry for 2 minutes.
Add the kale and chilli miso’easy sachets to the pan and cook for about 2 minutes until the kale is tender.
Cut the itsu crispy seaweed thins into thin strips. Divide the stir-fried vegetables between two bowls and top with the crispy tofu. Scatter with the spring onion, sesame seeds and the strips of seaweed. Serve with rice.