Bonnie Chung - sweet and spicy miso harissa tofu knots

miso tasty

Bonnie is an award-winning Entrepreneur and Founder of FMCG food brands Miso Tasty and Tofu Tasty. Her successful product range includes Miso Pastes and Cooking Sauces, Noodles as well as Tofu, and is available across the UK and Australia in over 3000 supermarkets globally.

Her first book Miso Tasty was selected for the Gourmand World Cookbook Awards for Japanese cuisine 2017 and was named in The Independent's Top 10 Cookbooks of the year, on launch. Known for her incredible passion and extensive knowledge of Asian flavours; her love for ancient ingredients like miso and tofu are re-imagined for modern cooking with versatile recipes that celebrate these ingredients in everyday cooking.

Ingredients

150g Tofu Knots, soaked so fully hydrated
150g cornflour for coating the tofu knots •
Vegetable oil for deep frying
3 tbsp Miso Tasty Red Miso
3 tbsp Belazu Rose Harissa
2 tbsp Maple syrup
1 tbsp Balsamic vinegar
1 Sesame seeds, finely chopped chives and spring onions to garnish
1 Lettuce, or rice/noodles to serve

method

Step 1: Take your hydrated tofu knots and drain them in a colander, before coating in cornflour.
Step 2: In a large heavy-bottomed pan, heat up vegetable oil, and prepare a colander with some kitchen towels, ready to receive the tofu.
Step 3: Fry the tofu knots in small batches until they are all crispy on the outside, a golden colour. Take care not to burn them, they should stay a golden yellow colour, and not become brown.
Step 4: In a small bowl, mix together your sauce ingredients until combined and in a sauce pan, warm up the sauce until bubbling hot and toss the crispy tofu knots in the sauce until coated, and serve immediately. Take care not to let the sauce soak in too long or the tofu knots will become soft again.
Step 5: Serve on crispy lettuce as a starter or with rice / noodles as a main.
Step 6: Garnish with spring onions finely chopped and toasted sesame seeds.