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Miso Honeyed Tofu

Miso Honeyed Tofu

with Mushroom Rice

.

Tags:
Veggie
Allergens:
Soja
Gluten

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

1

Pak Choi

150

Chestnut Mushrooms

1

Garlic Clove**

225

Smoked Tofu

10

Cornflour

150

Jasmine Rice

30

Honey

30

Miso Paste

(Contains: Soja)

25

Soy Sauce

(Contains: Gluten, Soja)

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)133 kcal
Energy (kJ)557 kJ
Fat2.2 g
of which saturates0.3 g
Carbohydrate22.2 g
of which sugars15.4 g
Protein5.5 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Large Bowl
Garlic Press
Knife
Medium Saucepan
Bowl
Grill Pan
Small Bowl

Instructions

Get Prepped
1

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.

Cook the Rice
2

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).

Garlic Mushrooms
3

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.

Fry the Tofu
4

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.

Quick Tidy
5

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.

Serve
6

Divide the mushroom rice between your bowls and top with the crispy miso tofu. Enjoy!

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