Miso-Glazed Tofu 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 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
baby broccoli
1
carrot
1
cucumber
1 block
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
½ tub
miso paste
(Contains Soy, Gluten, Wheat;)
1 sachet
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 tub
Japanese dressing
(Contains Sesame, Soy;)
1 packet
mayonnaise
(Contains Egg;)
1
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
(Contains Sesame;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. 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 baby broccoli into 2cm pieces, slicing any thicker stalks in half. Thinly slice the carrot (unpeeled) 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, water (for the sauce) and mixed 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 baby broccoli, carrot and a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. Season with salt. Transfer to a bowl.
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.
Thinly slice the long red chilli (if using). When the rice is done, stir the sesame oil (if using) through the rice.
Divide the garlic rice between bowls. Top with the miso-glazed tofu, cucumber, baby broccoli and carrot. Spoon over the Japanese mayonnaise and sprinkle with chilli (if using).