topBanner
Miso Honeyed Tofu

Miso Honeyed Tofu

with Shiitake & Chestnut Mushroom Rice

Read more

We love a good Miso Honeyed Tofu and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Veggie
Allergens:SoyaGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bok Choy

1 unit(s)

Chestnut Mushrooms

1 unit(s)

Shiitake Mushrooms

1 unit(s)

Garlic Clove

1 block(s)

Tofu

(ContainsSoya)

8 grams

Plain Flour

(ContainsGluten)

150 grams

Jasmine Rice

1 sachet

Honey

1 sachet

Miso Paste

(ContainsSoya)

1 sachet

Soy Sauce

(ContainsSoya, Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2061 kJ
Energy (kcal)493 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate73 g
of which sugars10.0 g
Protein27 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Trim the root from the bok choy then thinly slice widthways. Thinly slice the chestnut and shiitake mushrooms. Peel and grate the garlic (or use a garlic press). Drain the tofu and pat dry with kitchen paper. Cut the tofu into 2cm cubes. Pop the cubes of tofu in a large bowl and season with salt and pepper. Add the flour and shake the tofu in the bowl to cover evenly.

2

Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. When boiling, add the rice and cook for 12 mins. Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

3

Heat a drizzle of oil in a large frying pan or work on a high heat. When the oil is hot, add the mushrooms and fry until golden, 4-5 mins. Stir in the bok choy and allow to soften slightly, 1-2 mins. Add the garlic, stir together and cook for 1 minute more. Transfer the vegetables to a bowl and set aside.

4

Wipe out your pan and pop back on high heat with a glug of oil. When the oil is hot, add the tofu pieces and fry till golden and crisp, 3-4 mins, stir occasionally. Meanwhile, mix the honey and miso together in a small bowl. Once the tofu is golden all over, reduce the heat and allow the pan to cool for a minute or so. Add the honey and miso mix into the pan. As it begins to bubble, stir the tofu in the miso mix to glaze all over, 1-2 mins. You want the tofu to be crisp and caramelized.

5

Once the rice is cooked, fluff it up with a fork and stir through your mushrooms and bok choy. Pour in the soy sauce and stir through to mix evenly, 1-2 mins. Season with salt and pepper to taste if needed.

6

Divide the mushroom rice among plates and top with the crispy miso tofu. Enjoy!