Miso Glazed Tofu & Garlic Rice
with Baby Broccoli & Japanese Mayo
- Milk
- Soy
- Gluten
- Wheat
- Sesame
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Sesame
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.*
Ingredients
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: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
mayonnaise
(Contains: Eggs;)
1
long red chilli (optional)
1 packet
Japanese tofu
(Contains: Soy, Gluten, Wheat; May be present: Peanuts, Sesame.)
1 packet
Japanese dressing
(Contains: Soy, Sesame;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
¼ tsp
salt
2 tsp
rice wine vinegar
3 tsp
brown sugar
2 tsp
sesame oil (optional)
(Contains: Sesame;)
1.5 cup
water (for the rice)
1 tbs
water (for the sauce)
Utensils
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, 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.
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.
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.
Thinly slice the long red chilli (if using). When the rice is done, stir through the sesame oil (if using).
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the miso-glazed tofu and Japanese flavours, with some finding it restaurant-quality and reminiscent of Japan.
- Ease of prep: Quick and easy to prepare, with clear instructions that even teenagers could follow successfully.
- Suggestions: Some suggested more sauce, while others recommended swapping white rice for brown or cauliflower rice for a healthier option.
- Leftovers: Several enjoyed it as a delicious next-day lunch, with the flavours holding up well.
- Portions: A few found the servings generous, while others wanted more vegetables or tofu for hungry adults.
