Recipe

Miso Glazed Tofu

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Tofu strips coated in a miso, soy, vinegar & sugar glaze with kale, pickled ginger, carrots & rice.

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serves 2

½ cup
1 tbsp
1½ tbsp
1 tbsp
1 tbsp
40ml
50g
1 pack
1
20g
1 tsp

serves 4

1 cup
2 tbsp
3 tbsp
2 tbsp
2 tbsp
80ml
100g
2 packs
2
40g
2 tsp

ingredients

parboiled brown rice
soy sauce
miso paste
rice wine vinegar
brown sugar
orange juice
kale – remove stalks, chop roughly
tofu – slice (1cm thick)
carrots – grate coarsely
pickled ginger
black sesame seeds
salt & pepper (from your pantry)
olive oil (from your pantry)

Ingredients to serve 2

½ cup x parboiled brown rice
1 tbsp x soy sauce
1½ tbsp x miso paste
1 tbsp x rice wine vinegar
1 tbsp x brown sugar
40ml x orange juice
50g x kale – remove stalks, chop roughly
1 pack x tofu – slice (1cm thick)
1 x carrots – grate coarsely
20g x pickled ginger
1 tsp x black sesame seeds
salt & pepper (from your pantry)
olive oil (from your pantry)

Ingredients to serve 4

1 cup x parboiled brown rice
2 tbsp x soy sauce
3 tbsp x miso paste
2 tbsp x rice wine vinegar
2 tbsp x brown sugar
80ml x orange juice
100g x kale – remove stalks, chop roughly
2 packs x tofu – slice (1cm thick)
2 x carrots – grate coarsely
40g x pickled ginger
2 tsp x black sesame seeds
salt & pepper (from your pantry)
olive oil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice: Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 3

Miso glaze: Mix together the soy sauce, 2/3 of the miso paste rice wine vinegar and brown sugar. Set aside.

Step 4

Miso orange dressing: Mix together the orange juice and the REST of the miso paste. Set aside.

Step 5

Kale: Use your fingers to massage the miso orange dressing through the leaves for about 30 seconds, until soft.

Step 6

Miso glazed tofu: Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the tofu and cook for 2-3 minutes a side until golden. In the last 1 minute of cooking add the miso glaze and cook until reduced.