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Miso-Glazed Tofu Bowl

Miso-Glazed Tofu Bowl

with Broccolini & Japanese Mayo

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Enjoy a dinner that's packed with flavour in every bite. From a miso-infused sweet and savoury glaze on tasty Korean tofu to buttery garlic rice and sautéed veggies, this hearty bowl is a medley of flavour, colour and texture.

Allergens:MilkGlutenSoySesameEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bunch

broccolini

1 unit

carrot

1 unit

cucumber

1 block

Korean BBQ tofu

(ContainsGluten, Soy, SesameMay be presentPeanuts, Tree Nuts, Milk, Egg)

1 bunch

spring onion

½ packet

miso paste

(ContainsGluten, Soy)

1 sachet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 tub

mayonnaise

(ContainsEggs)

1 unit

long red chilli

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

2 tsp

rice wine vinegar

2 tsp

brown sugar

2 tsp

sesame oil

(ContainsSesame)

4 tsp

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3370 kJ
Fat37.1 g
of which saturates7.4 g
Carbohydrate86.8 g
of which sugars26.3 g
Dietary Fibre0 g
Protein27.4 g
Cholesterol0 mg
Sodium1370 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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 fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir 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 is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, cut the broccolini into 2cm pieces, slicing any thicker stalks in half. Thinly slice the carrot (unpeeled) and cucumber into half-moons. Reserving the marinade in a bowl, drain the Korean tofu and cut 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.

3

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot, the reserved Korean marinade and a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. Season with salt. Transfer to a bowl and cover to keep warm.

4

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.

5

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).

6

Divide the garlic rice between bowls. Top with the miso-glazed tofu, cucumber, broccolini and carrot. Spoon over the Japanese mayo and garnish with the chilli (if using).