Miso Glazed Tofu & Garlic Rice
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Miso Glazed Tofu & Garlic Rice

Miso Glazed Tofu & Garlic Rice

with Baby Broccoli & Japanese Mayo

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.

The recent harsh weather conditions have impacted the cucumbers/zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Tags:
Veggie
Allergens:
Soy
•Gluten
•Wheat
•Sesame
•Egg

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

1

carrot

1

cucumber

½ packet

miso paste

(Contains Soy, Gluten, Wheat;)

1 packet

mixed sesame seeds

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

1 packet

mayonnaise

(Contains Egg;)

1

long red chilli (optional)

1 packet

Japanese tofu

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

1 packet

Japanese dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

20 g

butter

¼ tsp

salt

2 tsp

rice wine vinegar

3 tsp

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

2 tsp

sesame oil (optional)

(Contains Sesame;)

1.5 cup

water (for the rice)

1 tbs

water (for the sauce)

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Nutritional Values

per serving
Energy (kJ)3546 kJ
Fat41.9 g
of which saturates8.9 g
Carbohydrate82.3 g
of which sugars17 g
Protein30 g
Sodium1343 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

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!

2
2

While the rice is cooking, trim the baby broccoli and cut into thirds, slicing any thicker stalks in half. Thinly slice the carrot 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.

3
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the baby broccoli, carrot and then a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. Season with salt. Transfer to a bowl.

4
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the tofu, tossing, until golden, 2 minutes. Add the miso glaze and cook, stirring, until well coated and thickened slightly, 1 minute.

5
5

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

6
6

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.