Miso-Glazed Tofu Bowl

Name: Miso-Glazed Tofu Bowl with Baby Broccoli & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water (for the rice); ¼ tsp salt; 1 bunch baby broccoli; 1 carrot; 1 cucumber; 1 block Japanese tofu; ½ tub miso paste; 2 tsp rice wine vinegar; 3 tsp brown sugar; 1 tbs water (for the sauce); 1 sachet mixed sesame seeds; 1 tub Japanese dressing; 1 packet mayonnaise; 1 long red chilli; 2 tsp sesame oil

with Baby Broccoli & Japanese Mayo

Up to 180$ + Free Treats / Extras for Life

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:

Milk

•Gluten

•Soy

•Wheat

•Sesame

•Eggs

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 bunch

baby broccoli

carrot

cucumber

1 block

Japanese tofu

(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)

½ tub

miso paste

(Contains: Gluten, Soy, Wheat;)

1 sachet

mixed sesame seeds

(Contains: Sesame; May be present: Wheat, Gluten, Soy, Peanuts, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 tub

Japanese dressing

(Contains: Soy, Sesame;)

1 packet

mayonnaise

(Contains: Eggs;)

long red 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

3 tsp

brown sugar

1 tbs

water (for the sauce)

2 tsp

sesame oil

(Contains: Sesame;)

Nutritional Values

per serving

Energy (kJ)3447 kJ

Fat41.6 g

of which saturates8.9 g

Carbohydrate80.7 g

of which sugars15.9 g

Protein27.2 g

Sodium1329 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Finely chop the garlic. 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 baby broccoli into 2cm pieces, slicing any thicker stalks in half. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the cucumber into half-moons. Cut the Japanese tofu into 1cm cubes. In a small bowl, combine the miso paste (see ingredients), 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 baby broccoli, carrot and a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. Season with salt. Transfer to a bowl.

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.

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

Divide the garlic rice between bowls. Top with the miso-glazed tofu, cucumber, baby broccoli and carrot. Spoon over the Japanese mayonnaise and sprinkle with chilli (if using).