Miso-Glazed Tofu & Garlic Rice Bowl
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Miso-Glazed Tofu & Garlic Rice Bowl

Miso-Glazed Tofu & Garlic Rice Bowl

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 dish is a medley of flavour, colour and texture.

Tags:
Veggie
Allergens:
Soy
Sesame
Egg
Gluten
Wheat

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

1 bunch

baby broccoli

1

carrot

1

cucumber

½ packet

miso paste

(Contains Soy;)

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

2 tsp

rice wine vinegar

3 tsp

brown sugar

1.5 packet

water (for the rice)

1 tbs

water (for the glaze)

2 tsp

sesame oil

(Contains Sesame;)

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Nutritional Values

per serving
Energy (kJ)3542 kJ
Fat41.9 g
of which saturates8.9 g
Carbohydrate82.2 g
of which sugars17 g
Protein29.9 g
Sodium1078 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. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. 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, the water(for the glaze) 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. Cook the baby broccoli and carrot with a dash of water, tossing occasionally, until tender, 5-6 minutes. Season with salt. Transfer to a bowl and cover to keep warm.

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 mixture and cook, stirring, until the tofu is well coated and the glaze is slightly thickened, 1 minute.

5
5

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

6
6

Divide the garlic rice between bowls. Top with the miso-glazed tofu, the cucumber, baby broccoli and carrot and a dollop of Japanese mayo. Sprinkle with the chilli to serve.