HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiso Glazed Tofu & Garlic Rice Bowl
Miso-Glazed Tofu & Garlic Rice Bowl

Miso-Glazed Tofu & Garlic Rice Bowl

with Baby Broccoli & Japanese Mayo

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From the sweet and savoury miso 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.


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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

1 bunch

baby broccoli





½ packet

miso paste


1 packet

mixed sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

1 packet




long chilli

1 packet

Japanese tofu

(ContainsSoy, GlutenMay be present Peanuts, Sesame)

1 packet

Japanese dressing

(ContainsSoy, Sesame)

Not included in your delivery

olive oil

20 g



½ tbs

rice wine vinegar

3 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1.5 cup

water (for the rice)

1 tbs

water (for the glaze)

½ tbs

sesame oil (optional)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3545 kJ
Fat41.9 g
of which saturates8.9 g
Carbohydrate82.4 g
of which sugars17.6 g
Protein29.8 g
Sodium1078 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and 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 baby broccoli and cut into thirds, slicing any thicker stalks in half. Thinly slice carrot into half-moons. • Thinly slice cucumber into half-moons. Thinly slice long chilli (if using). Set aside. • Cut Japanese tofu into 2cm cubes. • In a small bowl, combine miso paste (see ingredients), the rice wine vinegar, the brown sugar, water (for the glaze) and mixed sesame seeds. • In a second small bowl, combine Japanese dressing and mayonnaise.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli and carrot with a dash of water, tossing occasionally, until tender, 5-6 minutes. • Season veggies with salt. Transfer to a bowl and cover to keep warm.


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


• When the rice is ready, stir through sesame oil (if using).


• Divide garlic rice between bowls. • Top with miso-glazed tofu, cucumber, baby broccoli and carrot. • Dollop over the Japanese mayo. Sprinkle with chilli to serve. Enjoy!