Miso-glazed tofu and black rice bowl

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Ingredientes para

2 tablespoons mirin

2 tablespoons Hikari White Miso Paste

1 tablespoon honey

2 teaspoons rice wine vinegar

5 teaspoons sesame oil

500g firm tofu, cut into 12 slices

2 bunches broccolini, trimmed, chopped

1 large red capsicum, deseeded, coarsely chopped

2 garlic cloves, thinly sliced

4cm-piece ginger, peeled, cut into matchsticks

4 green shallots, cut into 4cm lengths

335g (2 cups) cooked black or brown rice

Mixed sesame seeds, to serve (optional)

Como se hace la

Dificultad:

Step 1
Combine the mirin, miso, honey and vinegar in a small bowl. Set aside.
Step 2
Heat 1 tablespoon sesame oil in a wok over high heat. Cook the tofu, in 2 batches, turning, for 2 minutes or until golden. Use a slotted spoon to transfer to a plate.
Step 3
Add broccolini to wok. Stir-fry for 2 minutes or until tender-crisp. Add the capsicum and stir-fry for 1 minute or until tender-crisp. Add the garlic, ginger and shallot. Stir-fry for 1 minute or until aromatic. Add 2 tbs miso mixture. Stir-fry for 1 minute. Transfer to a bowl.
Step 4
Add remaining miso mixture to the wok. Cook for 30 seconds or until thickened slightly. Add tofu. Cook, turning, for 1 minute or until coated and sticky. Remove from heat.
Step 5
Divide the rice among bowls. Top with the vegetable mixture and tofu. Drizzle with any extra sauce from the wok. Sprinkle with sesame seeds if you like.