Sunomono with sticky tofu steaks and miso roast vegetables

Sunomono is a classic Japanese side dish. It’s light, crisp and delicious. Noemie has graced us with her version, plus her favourite way of turning it into a full meal. Can’t wait to try this one!

Ingredients

2 cucumbers (or 1 cucumber + 1 courgette)

1/2 tsp of salt

Dressing

3 tbsp rice vinegar (or apple cider vinegar)

1 tbsp sugar

1/4 tsp salt

1/4 tsp soy sauce

Optional: sprinkle of sesame seeds, dried seaweed (wakame or nori),...

Method

Using a peeler, make ribbons from cucumber and/or courgette and place in a colander over a bowl. Sprinkle 1/2 tsp of salt and massage through. Leave in the fridge for at least 15min.
While the cucumber/courgette are in the fridge, make the dressing. Mix all ingredients in a bowl until the sugar has dissolved.
After 15min, rinse the salt off the cucumbers/courgette under cold water, then squeeze all the water out. Don't fear the squeezing, doing it will give a nice texture.
Mix the dressing through and enjoy!

Tofu steak with sticky sauce

Ingredients

1 block firm tofu

1/2 tsp black pepper

2 tbsp potato starch

1 tbsp olive oil

1 tbsp chopped coriander and/or spring onions

Sauce
1 1/2 tbsp soy sauce

1 tbsp sake (optional)

1 tbsp mirin

1 inch grated piece of ginger

2 garlic cloves

Method

Slice tofu block lengthwise so you have 1/2 inch thick steak pieces.
Press down with a tea towel to get rid of juices (if you are using thawed tofu from freezer, even better!).
3. Sprinkle the tofu evenly with potato starch and pepper.
Heat the olive oil in a pan over medium heat and fry the tofu until golden.
5. While the tofu is cooking, mix the sauce ingredients together.
When the tofu looks brown on both sides, add the sauce to the pan and cook until thickened, making sure to coat the tofu.
Once ready, place on a plate and sprinkle with chopped coriander, spring onions and optional chilli, seeds etc etc….