Miso Honeyed Tofu

Name: Miso Honeyed Tofu with Shiitake & Chestnut Mushroom Rice
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 8 Plain Flour; 150 Jasmine Rice; 280 Firm Tofu; 50 Shiitake Mushrooms; 25 Soy Sauce; 15 Miso Paste; 15 Honey; 1 Pak Choi; 150 Chestnut Mushrooms; 1 Garlic Clove**

with Shiitake & Chestnut Mushroom Rice

Get 50% off 1st box + free dessert for life!

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:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Plain Flour

150

Jasmine Rice

280

Firm Tofu

Shiitake Mushrooms

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Miso Paste

(Contains: Soya)

Honey

Pak Choi

150

Chestnut Mushrooms

Garlic Clove**

Nutritional information

Energy (kcal)493 kcal

Energy (kJ)2061 kJ

Fat10 g

of which saturates2 g

Carbohydrate73 g

of which sugars10 g

Protein27 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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.

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.

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.

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.

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.