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Miso Honeyed Tofu

Miso Honeyed Tofu

with Mushroom Rice

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Tags:Veggie
Allergens:SoyaCereals containing gluten

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 conflict 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.

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

1 unit(s)

Pak Choi

150 grams

Chestnut Mushrooms

1 unit(s)

Garlic Clove

225 grams

Smoked Tofu

(ContainsSoya)

10 grams

Cornflour

150 grams

Jasmine Rice

2 sachet

Honey

30 grams

Miso Paste

(ContainsSoya)

1 sachet

Soy Sauce

(ContainsSoya, Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)514 kcal
Energy (kJ)2151 kJ
Fat10.0 g
of which saturates2.0 g
Carbohydrate80 g
of which sugars16.0 g
Protein25 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Large Bowl
Saucepan
Frying Pan
Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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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.

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).

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.

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.

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.

6

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