Warm salad of fried tofu, broccoli, romanesco and miso

Method

1. Heat a layer of vegetable oil in a non-stick frying pan, then fry the tofu for 4-5 minutes, turning, until golden on all sides. Drain on kitchen paper.
2. Steam the romanesco and broccoli in a steamer or colander over a pan of boiling water for 3-4 minutes until just tender.
3. Meanwhile, heat a little more oil in the pan and gently fry the garlic, fresh ginger and sliced red chillies for a couple of minutes. Add the white miso paste and a splash of cold water. Stir in the chinese rice vinegar and soy sauce.
4. Toss the just-steamed vegetables into the warm miso dressing with the drained tofu, spring onions and roughly chopped coriander, then serve straightaway.