Miso Glazed Tofu Breakfast Bowl Recipe

About this recipe

A hearty breakfast bowl featuring miso-glazed tofu, steamed rice, and fresh vegetables, delivering a balanced mix of protein, carbs, and fiber for a nourishing start to your day.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Yutaka White Miso Paste
• 187 Ml Pure Maple Syrup, 187Ml
• 200G Biona Organic Edamame Beans
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• 1 Bunch Spring Onions 1 Bunch
• 28G Nori Sheets, 28G
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Yutaka Sushi Rice
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml

Instructions

1. 1. Drain the tofu and cut it into bite-sized cubes, then pat dry with a paper towel.
2. 2. Whisk together miso paste, soy sauce, maple syrup, and sesame oil in a small bowl to create the glaze.
3. 3. Heat a non-stick pan over medium heat and sear the tofu cubes until golden and crispy on all sides.
4. 4. Add the miso glaze to the pan and stir gently, coating the tofu evenly while cooking for 3-4 minutes.
5. 5. Steam the edamame beans and set them aside to cool slightly.
6. 6. Spiralize or julienne the carrot and slice the cucumber thinly for the fresh vegetables.
7. 7. Toss the sushi rice with rice vinegar in a mixing bowl to lightly season it.
8. 8. Assemble the bowl by layering rice, glazed tofu, edamame, carrots, and cucumber.
9. 9. Garnish with thinly sliced spring onions, toasted sesame seeds, and crumbled nori sheets.
10. 10. Serve immediately and enjoy the warm, savory flavors of this Japanese-inspired breakfast.