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Miso Glazed Tofu Bowl

Miso Glazed Tofu Bowl

with Broccolini & Japanese Mayo

Vegetarian
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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 Japanese tofu to buttery garlic rice and sautéed veggies, this bowl is a medley of flavour, colour and texture.

Tags:Veggie
Allergens:MilkGlutenSoySesameEgg

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

Preparation 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

1 bunch

broccolini

1 unit

carrot

1 unit

cucumber

1 block

Japanese tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

½ tub

miso paste

(ContainsSoy)

1 sachet

sesame seeds

(ContainsSesameMay be present Peanuts, Gluten, Milk, Tree Nuts, Soy)

1 tub

Japanese dressing

(ContainsSoy, Sesame)

1 packet

mayonnaise

(ContainsEgg)

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

3 tsp

brown sugar

(May be present Peanuts, Sesame, Gluten, Milk, Tree Nuts, Soy)

1 tbs

water (for the sauce)

2 tsp

sesame oil (optional)

(ContainsSesame)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3557 kJ
Fat42 g
of which saturates8.9 g
Carbohydrate82.5 g
of which sugars17.1 g
Dietary Fibre0 g
Protein30.1 g
Cholesterol0 mg
Sodium1343 mg
The average adult daily energy intake is 8700 kJ
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 the cucumber into half-moons. Cut the Japanese 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 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 and then 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, until well coated and thickened slightly, 1 minute. Remove from the heat.

5

Thinly slice the long red chilli (if using). When the rice is done, stir through the sesame oil (if using).

6

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).