Crispy Spiced Tofu With Miso Stir Fried Greens

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.