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

• - Mori-Nu Silken Firm Tofu
• - Yutaka White Miso Paste
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Kg Carrots - 1kg
• - Schwartz Sesame Seeds
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 500G Biona Organic Long Grain Italian White Rice
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• 1 L Olive Oil – Organic
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the rice under cold water until the water runs clear, then cook it with water until fluffy.
2. 2. Slice the tofu into cubes and pat dry with a paper towel to remove excess moisture.
3. 3. In a bowl, mix miso paste, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to make the glaze.
4. 4. Heat 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 and julienne the carrots, keeping them tender-crisp for texture.
7. 7. Thinly slice the 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 sesame seeds and green onions over the bowl for added flavor and visual appeal.
10. 10. Serve warm and enjoy the balanced combination of flavors and textures.