1

To make the miso chilli oil, grate both ginger and garlic and set aside.

2

In a heat proof container or a glass jar, add the miso, tamari and shichimi togarashi.

3

To a frying pan, heat the sesame oil with grated ginger and garlic. Once they start to sizzle, remove from heat and pour into the jar. Mix well while the oil is bubbling hot. Once it cools, add the pure toasted sesame oil and set a side or in the fridge.

4

Heat the grilled pan or frying pan with a drizzle of sesame oil, add the greens and let it cook until they are charred and cooked through.

5

Open the pack of tofu, drain the liquid and cut into 1cm slices with a sharp knife.

6

To serve, place the warm greens on a large plate and place the tofu slices on top.

7

Drizzle a generous amount of the miso chilli oil onto the tofu and the greens.

8

Garnish with finely sliced chilli and spring onions. Sprinkle extra shichimi if you'd like to add more heat to your dish.