Chilli, Garlic and Soy Padron Peppers

A flavour packed twist on a simple small plate dish.

0 minutes prep

15 minutes cook

Serves 3

Mia Jacobs

Ingredients

Padrons:

250gpadron peppers

1/2 tbspsesame oil

2-3garlic cloves, finely chopped

1 knobginger, grated

1/2 red chilli, sliced

2spring onions, sliced (saving green tops)

1 tbsprice wine vinegar

1.5 tbspsoy sauce

2 tspagave or maple syrup

1 tsptoasted sesame seeds

Whipped tofu:

150gsilken tofu

1 tspsesame oil

1/2 tspwhite miso

to tastelime juice

to tastesalt

To serve

to tastechilli oil

to garnishwhite/black sesame seeds

spring onionsgreens, thinly sliced

This is for those who love a simple plate of blistered padron peppers but want a bit more flavour in their life. It's got a perfect balance of aromatics with savoury, sweet and spicy notes. Better yet, it's stupidly easy to throw together.

Method

Prepare all the aromatics then heat a medium-large frying pan over a high heat.

Add the sesame oil and once hot add the padron peppers and fry until blistered and charred on all sides.

Once blistered turn down the heat and add the garlic, ginger, sliced chillis and spring onions. Stir fry for a few minutes until the aromatics soften and mellow.

Add the rice vinegar, soy sauce and agave and stir everything together to fully coat the peppers. Turn the heat off.

Blend the ingredients for the whipped tofu then serve topped with