Miso Glazed Tofu Rice Bowl Recipe

About this recipe

A hearty breakfast featuring miso-glazed tofu paired with fluffy rice and vibrant vegetables, delivering a balance of flavors and nutrients.

Ingredients

• 100 g Ginger - 100g
• - Schwartz Sesame Seeds
• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• 1 L Olive Oil – Organic
• - Yutaka White Miso Paste
• - The Tofoo Co. Naked Tofu
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• 500 Ml Mizkan Rice Vinegar, 500Ml
• 500G Biona Organic Long Grain Italian White Rice

Instructions

1. 1. Rinse 150 g of rice under cold water until the water runs clear, then cook it with 300 ml of water, covered, for about 12 minutes until fluffy.
2. 2. Slice the 200 g of tofu into cubes and pat dry with a paper towel to remove excess moisture.
3. 3. In a bowl, mix 2 tablespoons of miso paste, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 clove of minced garlic, 5 g of grated ginger and 3 tablespoons of water to make the glaze.
4. 4. Heat 1 tablespoon of olive oil in a skillet, then pan-fry the tofu cubes until golden on each side, around 4-5 minutes per side.
5. 5. Pour the miso glaze over the tofu in the skillet and simmer for 3 minutes until the tofu is well-coated.
6. 6. Steam the spinach for 2 minutes until wilted and julienne the 100 g of carrots, keeping them tender-crisp for texture.
7. 7. Thinly slice the 2 green onions and set them aside for garnish.
8. 8. Assemble the bowl by placing the cooked rice at the base, followed by the glazed tofu, spinach, and carrots.
9. 9. Sprinkle 1 teaspoon of sesame seeds and the green onions over the bowl for added flavour and visual appeal.
10. 10. Serve warm and enjoy the balanced combination of flavours and textures.

How to make Miso Glazed Tofu Rice Bowl

1. Cook the rice. Rinse the rice under cold water until the water runs clear and cook it with water until fluffy, while the tofu is prepared.
2. Pan-fry the tofu. Pat the tofu cubes dry and pan-fry them in olive oil for 4-5 minutes per side until golden on each side.
3. Make the miso glaze. Mix miso paste, soy sauce, rice vinegar, sesame oil, minced garlic and grated ginger, pour over the tofu and simmer 3 minutes until well coated.
4. Steam and assemble. Steam the spinach, julienne the carrots, then assemble the bowl with rice, glazed tofu and vegetables, topped with green onions and sesame seeds.

Frequently asked questions

How long does it take to make the Miso Glazed Tofu Rice Bowl?

The total time to make the Miso Glazed Tofu Rice Bowl is 35 minutes, including 10 minutes of prep and 25 minutes of cooking.

Can I make this recipe ahead or store leftovers?

Yes, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve the texture of the tofu and vegetables.

What can I serve with the Miso Glazed Tofu Rice Bowl?

This dish pairs well with a side of miso soup or a light cucumber salad for a complete Japanese-inspired meal.