Miso-Glazed Tofu Bowl
with Broccolini & Japanese Mayo
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.
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Ingredients
2 clove
garlic
1 packet
basmati rice
1 bunch
broccolini
1 unit
carrot
1 unit
cucumber
1 block
Korean BBQ Tofu
(Contains Gluten, Soy, Sesame; May be present Peanut, Egg, Tree Nuts, Milk. )
1 bunch
spring onion
½ packet
miso paste
(Contains Gluten, Soy; )
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 tub
mayonnaise
(Contains Egg; )
1 unit
fresh chilli
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
2 tsp
rice wine vinegar
2 tsp
brown sugar
2 tsp
sesame oil
(Contains Sesame; )
4 tsp
water (for the sauce)
Nutrition Values
Utensils
Instructions
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!
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.
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.
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-glazed tofu, cucumber, broccolini and carrot. Spoon over the Japanese mayo and garnish with the chilli (if using).