Braised Miso Leeks with Tofu and Almond Cream

Ingredience

2 big leeks

Olive oil to taste

Salt and pepper

1/2 cup wine

1/2 cup vegetable stock mixed with 2 tsp miso paste

Almond tofu cream

200g soft tofu

35g almonds

2 tbsp tahini

2 tbsp lemon juice

Salt and pepper to taste

Chives to taste

Granish: toasted almonds, chives

Pokyny

To make them wash and clean the leeks. Remove the tougher dark green leaves. If they are big cut into two and cut in half lengthwise, keeping part of the root intact so they don’t break apart (remove the very end). Heat up olive oil in a pan and add the leeks facing down, turn to cook on the other side, then turn again and season with salt and pepper. Add vegetable broth mixed with miso paste and white wine. Bring to a boil, then to a simmer and cover with baking paper and cook until the liquid has reduced and the leeks are tender.

In the meantime blend tofu with almonds, lemon juice, tahini salt pepper and chives, spread the cream on a plate, add the leeks and garnish toasted almonds and chives.