Miso Glazed Tofu Bowl
with Broccolini and Japanese Mayo
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Eggs
- May contain traces of allergens
- Soy
- Sesame
- Gluten
- Wheat
Ingredients
Japanese Tofu
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Cucumber
1
Baby Broccoli
2
Spring Onion
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
2
Garlic
1 packet
Miso Paste
(Contains: Soy; )
1 packet
Mayonnaise
(May be present: Fish, Eggs, Soy, Sesame)
1 packet
Basmati Rice
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy, Gluten, Wheat)
Fresh Chilli
Nutrition Values
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has been absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the broccolini into 2cm pieces, slicing any thicker stalks in half. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the cucumber into half-moons. Reserving the marinade in a bowl, drain and cut the Korean tofu into 1cm cubes. In a small bowl, combine the miso paste (see ingredients list), rice wine vinegar, brown sugar, water (for the sauce) and mixed sesame seeds. In a second small bowl, combine the Japanese dressing and mayonnaise.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot and a dash of water, the reserved Korean marinade and cook, tossing occasionally, until tender, 5-6 minutes. Season with salt. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until golden, 2 minutes. Add the miso glaze and cook, stirring often, until well coated and thickened slightly, 1 minute.
Thinly slice the spring onion. Thinly slice the long red chilli (if using). When the rice is done, stir through the spring onion and sesame oil (if using).
Divide the garlic rice between bowls. Top with the miso tofu, cucumber, broccolini and carrot. Spoon over the Japanese mayonnaise and sprinkle with chilli (if using).
