Miso-Glazed Tofu With Sesame Rice And Stir-Fried Vegetables Recipe

About this recipe

Savor the umami-rich flavors of miso-glazed tofu paired with fragrant sesame rice and a medley of stir-fried vegetables. A wholesome and nutrient-packed dinner.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 500G Biona Organic Long Grain Italian White Rice
• 160 Ml Cj Bibigo Sesame Oil
• 125 Ml Kikkoman Mirin-Style Sweet Cooking Seasoning, 125Ml
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• 100 g Yorkshire English Carrots 100G
• - Thompson & Morgan Broccoli Romanesco Seeds
• 1 piece Yellow Bell Pepper
• 1 Bunch Spring Onions 1 Bunch
• - Yutaka White Miso Paste
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce
• 400G Whole Chickpeas In Water
• - Ktc Vegetable Oil

Instructions

1. 1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. 2. Cook the white rice according to package instructions and set aside to cool slightly.
3. 3. In a small bowl, mix miso paste, soy sauce, mirin, honey, grated ginger, and minced garlic until smooth.
4. 4. Coat the tofu cubes with cornstarch and pan-fry in vegetable oil until golden on all sides, then remove and set aside.
5. 5. In the same pan, add the miso glaze mixture and 3 tablespoons of water, cooking until it thickens slightly.
6. 6. Toss the fried tofu in the miso glaze to coat evenly, then remove from heat.
7. 7. Heat sesame oil in a separate pan and stir-fry carrots, broccoli, and red bell pepper for 5-7 minutes until tender-crisp.
8. 8. Add cooked rice to the vegetables and stir-fry for 2-3 minutes, mixing well to combine.
9. 9. Sprinkle toasted sesame seeds over the rice and stir to distribute evenly.
10. 10. Serve the miso-glazed tofu over the sesame rice and top with chopped spring onions for garnish.