Miso-Glazed Double 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.
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
½ packet
miso paste
(Contains Soy, Gluten, Wheat;)
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 (optional)
2 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
(Contains Milk;)
1 tbs
rice wine vinegar
1.5 tbs
brown sugar
1.5 cup
water (for the rice)
2 tsp
sesame oil
(Contains Sesame;)
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
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!
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.
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.
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.
TIP: Cook the tofu in batches for best results!
Thinly slice the long red chilli (if using). When the rice is ready, stir through the sesame oil (if using).
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.