Miso-Glazed Tofu & Garlic Rice
with Veggies & 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
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 bag
green beans
1
carrot
1
cucumber
½ packet
miso paste
(Contains: Soy, Gluten, Wheat)
1 packet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
mayonnaise
(Contains: Eggs)
½
Long Chilli
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
1 packet
Japanese dressing
(Contains: Sesame, Soy)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
½ tbs
rice wine vinegar
1 tbs
brown sugar
1.5 cup
water (for the rice)
1 tbs
water (for the glaze)
½ tbs
sesame oil (optional)
(Contains: Sesame)
Utensils
Cooking Steps
• 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 and halve green beans. Thinly slice carrot into half-moons. • Thinly slice cucumber into half-moons. Thinly slice long chilli (if using). Cut Japanese tofu into 2cm cubes. Set aside. • In a small bowl, combine miso paste (see ingredients), the rice wine vinegar, the brown sugar, the 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 green beans and carrot with a dash of water, tossing occasionally, until tender, 4-5 minutes. • Season 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 the sesame oil (if using).
• Divide garlic rice between bowls. • Top with miso-glazed tofu, cucumber, green beans and carrot. • Dollop with Japanese mayo. Sprinkle with chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The miso glaze and Japanese mayo were widely praised for their sweet-savoury balance, though some found the overall dish a little mild or the glaze slightly too sweet or vinegary.
- Ease of prep: Most found this a quick and straightforward cook, with the garlic rice and tofu coming together easily even for less experienced cooks.
- Suggestions: If the glaze tastes too sweet or sharp, adjusting the brown sugar or rice wine vinegar to taste helps; some also enjoyed adding extra vegetables like Asian greens for more substance.
- Leftovers: The tofu reheats well the next day, making it a handy option for lunch.
- Portions: Some felt the vegetable portions were on the lighter side, and a larger carrot or extra green beans would make the dish more satisfying.
