250g home-smoked tofu (firm)
Rice flour for dusting
Oil for frying
Large knob of root ginger, sliced into fine strips
1 red chilli, finely shredded
2 spring onions, finely sliced
2 shallots, sliced into fine rings
150g purple sprouting broccoli
2tbs sesame oil
1tbs toasted pumpkin seeds
5 fresh morel mushrooms, well cleaned
For the dressing
2tbs diluted miso paste (3tsp miso paste and 3tsp hot water)
1tsp soy sauce
1/2tsp sesame oil
1tbs grapeseed oil
Dust the tofu in flour. Heat 2cm oil in a wok until very hot, fry the tofu until crisp and lift out. Tip out all but 1/2tbs oil and add the ginger, mushrooms, chilli, shallots and spring onions and stir-fry quickly. Add the spring greens and broccoli with a splash of water to help steam. Then add the rice vinegar, sesame oil and mirin and mix with the tofu.
To make the dressing, mix the miso, soy sauce, ginger, water, sesame oil and sugar. Slowly drizzle in the oil while whisking to finish the dressing. Finish with toasted pumpkin seeds and serve.
Nick Brodie, head chef, the Olive Tree, Bath
The smoky flavours in the tofu will require something quite complex and barrel aged. A slightly aged wine would be better for the morels but a fresh and clean acidity would work best with the spring vegetables. Because of this I would choose a classic barrique aged Sauvignon Blanc from Bordeaux or a Californian one from a producer such as Stone Street.
Ronan Sayburn MS, director of wine and spirits at Hotel du Vin