Always refer to the product label for the most accurate ingredient and allergen information.
Soy Sauce(ContainsSoya, Gluten)
Water for the Rice
Trim the root from the bok choy then thinly slice widthways. Thinly slice the chestnut 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 into a large bowl and season with salt and pepper. Add the cornflour and shake the tofu in the bowl to cover evenly.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a large frying pan or wok on 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 min more. Transfer the vegetables to a bowl and set aside.
Wipe out your pan and pop back on high heat with a drizzle of oil. When the oil is hot, add the tofu pieces and fry until golden and crisp, 3-4 mins, stirring 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. 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.
Divide the mushroom rice between your bowls and top with the crispy miso tofu. Enjoy!