Ingredients - (serves 4 people)

Haccho Miso, Ginger + Lime Marinated Tofu with Broccoli + Kimchi

Posted on 26th January 2018

Tofu is rich in calcium + protein – in this recipe from Arthur Potts Dawson it’s marinated in a combination of zingy lime, tangy fresh ginger, plus an umami hit of fresh miso. Serve with fresh purple sprouting broccoli + kimchi


  1. Cut the tofu into 2cm square pieces + reserve in a shallow flat dish.
  2. Roll the limes on a hard surface to soften them for juicing later on. Peel the limes, then finely chop the zest. Then peel + chop the ginger into matchsticks. Mix the lime zest + ginger in with the tofu.
  3. Add the Haccho Miso to a bowl, + squeeze the lime juice in. Mix the two together well before adding the olive oil + stirring. Then pour this mixture over the tofu.
  4. Gently stir the tofu together with the Haccho mixture + allow it to marinade for an hour to let the flavours infuse.
  5. Bring a large pot of slightly salted water to the boil. Trim, halve + wash the broccoli + blanch in the boiling water for 4-5 minutes.
  6. In a shallow frying pan on a medium heat, place the tofu + Haccho marinade. Warm the tofu slightly, turning it gently for 4-5 minutes.
  7. Remove the broccoli from the water + arrange it on 4 large serving plates. Distribute the tofu evenly across the plates + drizzle over the warmed marinade.
  8. Roughly chop the kimchi + garnish the plates with it. Finish with a drizzle of olive oil + serve.


With thanks to Arthur Potts Dawson.