Golden Miso Tofu Rice Bowl Recipe

About this recipe

A flavorful and nutrient-packed bowl featuring marinated tofu, tender vegetables, and a rich miso glaze served over steamed rice.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• 187 Ml Pure Maple Syrup, 187Ml
• - Ginger - 100g
• 450G Pack'D Organic Broccoli Florets
• 100 g Yorkshire English Carrots 100G
• 125G Corn Baby - 125G Pkt
• 1 Bunch Spring Onions 1 Bunch
• - Imperial Elephant Jasmine Fragrant Rice
• - Schwartz Sesame Seeds
• - Yutaka White Miso Paste
• - Kikkoman Soy Sauce
• 50G Black Garlic Cloves, 50G

Instructions

1. 1. Press the tofu for 10 minutes to remove excess water and then cut into bite-sized cubes.
2. 2. In a bowl, mix miso paste, soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger to create the marinade.
3. 3. Coat the tofu cubes with the marinade and let them sit for 15 minutes to absorb the flavors.
4. 4. Heat a non-stick pan and pan-fry the tofu on medium heat until golden and slightly crisp on all sides.
5. 5. Steam the broccoli florets, carrot slices, and baby corn until tender but still vibrant in color.
6. 6. In a separate pot, warm the cooked jasmine rice and keep it ready for assembly.
7. 7. Arrange the rice in bowls, topping it with the steamed vegetables and pan-fried tofu.
8. 8. Drizzle the remaining marinade over the bowl for added flavor and garnish with chopped spring onions and sesame seeds.