Recipe

Miso Glazed Tofu

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Miso Glazed Tofu

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




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.

Step 7

Serve the sticky tofu strips sprinkled with the black sesame seeds, with the brown rice, grated carrots and pickled ginger.