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Miso Tofu Stir-fried Brown Rice with Kale & Carrots

Enjoy hearty and healthy meal with Miso-glazed Tofu Stir-fried with Brown Rice, Kale, and Carrots.

369 Reviews

30

Cooking Time

2 People

Serving Size

Vegetarian

Protein

843

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil the measured water.

What you'll need

Vegetable oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Non-stick frying pan | Peeler | Cooking pan

Cooking Instructions

Ingredients

Step 5 : Prep the Ingredients

Finely chop garlic and ginger, slice the carrot, halve snow peas diagonally, chop spring onions, and cut the kale into bite-sized pieces. Drain the corn.

450 ml Water
150 g Brown Rice
349 g Tofu
15 g Corn Starch
25 g Miso Paste
7 g Garlic
7 g Ginger
150 g Carrot
60 g Snow Peas
10 g Spring Onion
100 g Kale
80 g Corn Kernel
7 g Mirin
30 g Sweet Soy Sauce
10 ml Toasted Sesame Oil
2 g Mixed Sesame Seeds

Allergens

Sesame, Soy

Step 1 : Cook the Rice

Rinse the brown rice under cold water, then transfer it to a pot with water. Bring to a boil, then reduce to medium heat and simmer for 15-20 minutes until the rice is tender yet firm.

Nutritional Information

Energy (kJ/kcal)    

843

Protein (g)    

48

Carbohydrates (g)    

125

Fibers (g)    

28

Sugar

20

Fats (g)

27

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Tofu

Heat a generous amount of oil in a non-stick pan over medium-high heat. Fry tofu cubes for 3-4 minutes on each side until golden, then add the miso mixture and cook until the tofu is well coated and the sauce thickens. Remove tofu from the pan and set aside.

Step 2 : Prep the Tofu

Cut tofu into medium-sized cubes and lightly coat with corn flour. In a small bowl, whisk together miso, water, and sesame oil until smooth.

Step 4 : Prep the Ingredients

Finely chop garlic and ginger, slice the carrot, halve snow peas diagonally, chop spring onions, and cut the kale into bite-sized pieces. Drain the corn.

Step 6 : Serve and Enjoy!

Divide the vegetable rice among plates, top with the miso-glazed tofu, and sprinkle with toasted white sesame seeds and remaining spring onions.

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