Miso Glazed Tofu Bowl
with Broccolini & 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 bowl is a medley of flavour, colour and texture.
The quantities provided above are averages only.
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 bunch
broccolini
1 unit
carrot
1 unit
cucumber
1 block
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
½ tub
miso paste
(Contains Soy, Gluten, Wheat;)
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 tub
Japanese dressing
(Contains Sesame, Soy;)
1 packet
mayonnaise
(Contains Egg;)
1 unit
long red chilli
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt
2 tsp
rice wine vinegar
3 tsp
brown sugar
1 tbs
water (for the sauce)
2 tsp
sesame oil (optional)
(Contains Sesame;)
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). 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, cut the broccolini into 2cm pieces, slicing any thicker stalks in half. Thinly slice the carrot (unpeeled) and the cucumber into half-moons. Cut the Japanese tofu into 1cm cubes. In a small bowl, combine the miso paste (see ingredients list), rice wine vinegar, brown sugar, water (for the sauce) and sesame seeds. In a second small bowl, combine the Japanese dressing and mayonnaise.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot and then a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. Season with salt. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until golden, 2 minutes. Add the miso glaze and cook, stirring, until well coated and thickened slightly, 1 minute. Remove from the heat.
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 tofu, cucumber, broccolini and carrot. Spoon over the Japanese mayonnaise and sprinkle with chilli (if using).