Miso-Glazed Tofu With Sesame Rice Recipe

About this recipe

This flavorful dish combines tender tofu glazed with miso and soy sauce, paired with nutty sesame rice and stir-fried vegetables. A perfect balance of protein, fiber, and umami flavors.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 187 Ml Pure Maple Syrup, 187Ml
• 160 Ml Cj Bibigo Sesame Oil
• - Imperial Elephant Jasmine Fragrant Rice
• - Schwartz Sesame Seeds
• 100 g Yorkshire English Carrots 100G
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Yutaka White Miso Paste
• - Kikkoman Soy Sauce
• 400G Whole Chickpeas In Water

Instructions

1. 1. Press the tofu for 10 minutes to remove excess water, then cut it into bite-sized cubes.
2. 2. In a small bowl, mix white miso paste, soy sauce, rice wine vinegar, maple syrup, sesame oil, and water until smooth.
3. 3. Heat neutral cooking oil in a frying pan and pan-fry the tofu cubes until golden and slightly crispy on all sides.
4. 4. Pour the miso glaze over the tofu, stirring gently to coat it evenly. Cook for 2 minutes until slightly thickened.
5. 5. In a separate pan, heat neutral oil and sauté garlic, ginger, and spring onions until fragrant.
6. 6. Add julienned carrots to the pan and stir-fry for 3 minutes until slightly tender but still crisp.
7. 7. Toss in baby spinach and cook for 1 minute until wilted, then remove from heat.
8. 8. Fluff the cooked jasmine rice and mix it with toasted sesame seeds for added flavor and texture.
9. 9. Plate the sesame rice and arrange the miso-glazed tofu on top, alongside the stir-fried vegetables.
10. 10. Garnish with extra spring onions and a sprinkle of sesame seeds for presentation.