23/09/2026
This was my obsession in 2023 and it still really is.
A super old recipe of mine that’s of my most popular ones :)
Serves 2
Ingredients:
1 Hispi Cabbage
1 Tbsp Sesame Oil
1 Tsp Maldon Sea Salt
½ Tsp White Miso
1 Tsp Tahini
1 Tsp Rice W**e Vinegar
300g Silken Tofu
10g Chives
1-2 Tbsp Crispy Chili Oil
2 Tbsp Toasted Sesame Seeds (I Used Black and White)
Preheat the oven to 220°C. Cut the cabbage into four wedges and drizzle with olive oil, salt and pepper and rub it all over the wedges.
Place on a baking sheet and roast for 15 mins. Remove from the oven, cover with silver foil and turn the oven down to 200°C. Return the covered cabbage to the oven and cook for another 10-15 mins, until soft enough to poke a toothpick easily through the thickest part.
Meanwhile, make the sesame whipped tofu. Add the sesame oil, salt, miso, tahini, rice w**e vinegar and well-drained silken tofu to a blender. Blend until smooth and pop in the fridge to set a little until you need it.
Finely chop the chives and add to a bowl with the sesame seeds and a little salt and pepper.
To serve, spread the whipped tofu onto a large plate and layer over the cabbage. Top with more whipped tofu, crispy chilli oil and sesame chives.
