Miso Tofu Rice Bowl With Sesame Greens Recipe

About this recipe

A wholesome and savory breakfast featuring miso-marinated tofu, nutty sesame greens, and fragrant rice. Perfectly balanced for flavor and nutrition.

Ingredients

• 100 g Ginger - 100g
• - Schwartz Sesame Seeds
• 100 G Jumbo Garlic 100g
• - Yutaka White Miso Paste
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Bunch Spring Onions 1 Bunch
• - Biona Organic Risotto Brown Rice
• 150 Ml Kikkoman Soy Sauce - Pouring Pot, 150Ml
• 150 Ml Saitaku Japanese Rice Vinegar
• 280G The Tofoo Co Naked Organic Extra Firm Tofu

Instructions

1. 1. Press 280g of tofu for 10 minutes to remove excess water, then cut it into bite-sized cubes.
2. 2. Whisk together 2 tbsp miso paste, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tsp sesame oil in a bowl to create a marinade.
3. 3. Add tofu to the marinade and let it sit for 15 minutes while preparing other ingredients.
4. 4. Rinse 150g of brown rice thoroughly, then simmer it covered in 350ml of water over low-medium heat for 25 minutes until tender; drain any excess water and fluff.
5. 5. Heat a pan and toast 1 tbsp sesame seeds until golden, then set them aside for later use.
6. 6. In the same pan, sauté 2 cloves of minced garlic and 10g of minced ginger in 1 tsp sesame oil until fragrant.
7. 7. Add 150g of spinach (about 1 bunch) to the pan and stir-fry for 3-5 minutes until wilted, then sprinkle with half of the toasted sesame seeds.
8. 8. Heat another pan and sear marinated tofu cubes on medium heat for 5 minutes on each side until browned.
9. 9. Slice 2 spring onions finely and set aside for garnishing the dish.
10. 10. Assemble the bowl by placing cooked rice as a base, followed by sesame greens and seared tofu.
11. 11. Garnish with sliced spring onions and the remaining sesame seeds for added texture and flavor.

How to make Miso Tofu Rice Bowl With Sesame Greens

1. Press and marinate tofu. Press the tofu for 10 minutes, cut into bite-sized cubes and marinate in miso paste, soy sauce, rice vinegar and sesame oil for 15 minutes.
2. Cook the brown rice. Rinse the brown rice, cook it in 300ml water over medium heat for 20 minutes, and toast sesame seeds in a dry pan until golden.
3. Make the sesame greens. Sauté minced garlic and ginger in a teaspoon of sesame oil, stir-fry the spinach for 3-5 minutes until wilted and sprinkle with toasted sesame seeds.
4. Sear and assemble. Sear the marinated tofu 5 minutes per side until browned, then assemble bowls with rice, greens and tofu, garnished with spring onions and sesame seeds.

Frequently asked questions

What is the total time needed to make the Miso Tofu Rice Bowl with Sesame Greens?

The total time required is 40 minutes, including 15 minutes of prep and 25 minutes of cooking.

Can I make this dish ahead of time or store leftovers?

Yes, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.

What can I serve with the Miso Tofu Rice Bowl for a complete meal?

This dish pairs well with a side of pickled vegetables or a light miso soup for added variety.

Can I substitute tofu with another ingredient in this recipe?

For a non-soy alternative, you can use chickpeas from the recipe to replace tofu, seasoning them similarly.