Miso-Glazed Tofu With Edamame Rice Recipe

About this recipe

A delightful fusion of flavors with umami-rich miso-glazed tofu paired with steamed edamame rice, offering a balanced and satisfying dinner.

Ingredients

• - Knorr Stock Cubes Vegetable
• - The Tofoo Co. Naked Tofu
• - Vadasz Raw Kimchi
• 250 G Sempio Gochujang
• NaN Tilda Long Grain Rice
• 750 G Top-Op Table Salt Drums
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 250 Ml Ktc Jasmin Oil Cooking Oil 250Ml
• - Mori-Nu Silken Firm Tofu
• - Yutaka White Miso Paste
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 187 Ml Pure Maple Syrup, 187Ml
• 160 Ml Cj Bibigo Sesame Oil
• 200G Biona Organic Edamame Beans
• - Imperial Elephant Jasmine Fragrant Rice
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 400G Whole Chickpeas In Water

Instructions

1. 1. Cook the jasmine rice by rinsing it thoroughly and simmering it with 200 ml of water until tender.
2. 2. Steam the edamame beans for 5 minutes and set them aside to cool slightly.
3. 3. Prepare the miso glaze by mixing miso paste, soy sauce, rice vinegar, maple syrup, sesame oil, grated garlic, and ginger in a small bowl.
4. 4. Slice the tofu into bite-sized cubes and pat dry with a paper towel to remove excess moisture.
5. 5. Heat a non-stick pan on medium heat and sear the tofu cubes until golden brown on all sides.
6. 6. Lower the heat and pour the miso glaze over the tofu, cooking for a few minutes until the glaze thickens and coats the tofu evenly.
7. 7. Mix the steamed edamame beans into the cooked rice, tossing gently to combine.
8. 8. Serve the miso-glazed tofu over the edamame rice on a plate or in a bowl.
9. 9. Garnish with finely chopped spring onions and a sprinkle of sesame seeds for added flavor and texture.