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

From the miso-infused sweet and savoury glaze on the tender Japanese tofu, to the buttery garlic rice and crisp sautéed veggies, this vibrant dish delivers the perfect balance of flavours and textures.

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

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

1

olive oil

20 g

butter

2 tsp

rice wine vinegar

3 tsp

brown sugar

1.5 cup

water (for the rice)

1 tbs

water (for the sauce)

2 tsp

sesame oil (optional)

(Contains Sesame;)

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Nutritional Values

Energy (kJ)3542 kJ
Fat41.9 g
of which saturates8.9 g
Carbohydrate82.2 g
of which sugars17.5 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, cucumber, baby broccoli and carrot and a dollop of Japanese mayo. Sprinkle with the chilli to serve.