This Asian inspired dish carries both a sweet and savoury whirlwind of flavours. From the buttery garlic rice to the sauteed veggies, cosy up to this bowl of goodness and mellow in the comfort it provides from HelloFresh.
2 cloves garlic
1 bunch broccolini
1 bunch spring onion
20g miso paste
30g japanese style dressing
¾ cup basmati rice
1 block Japanese tofu
1 long red chilli
12g mixed sesame seeds
Rice wine vinegar
1tbs brown sugar
2tsp sesame oil
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the onion), water (for the onion) and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
Cut the broccolini into 2cm pieces, slicing any thicker stalks in half. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the cucumber (unpeeled) into half-moons. Thinly slice the spring onion. Cut the Japanese tofu into 1cm cubes.
In a small bowl, combine the miso paste (see ingredients list), rice wine vinegar (for the glaze), brown sugar, water (for the glaze) and mixed sesame seeds. In a second small bowl, combine the Japanese dressing and mayonnaise.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot and a dash of water and cook, tossing occasionally, until tender, 4-5 minutes. Season with salt. Transfer to a bowl and cover with foil to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until golden, 2 minutes. Add the miso glaze and cook, stirring often, until well coated and thickened slightly, 1 minute.
Drain the pickled onion. Stir the spring onion and sesame oil (if using) through the garlic rice and divide between bowls. Top with the miso tofu, cucumber, broccolini and carrot. Spoon over the Japanese mayonnaise. Top with pickled onion.
Another delicious meal idea for 2 from HelloFresh.