Another recipe I originally got from HelloFresh that’s still on high rotation in our house. On the table in about 30 minutes and easy to add in other foods that need to be used up from the fridge.
PREP: 20 MINUTES | COOK: 15 MINUTES | SERVES: 4
- 4 garlic cloves
- 40g butter
- 1 1/2 cups basmati rice
- 3 cups water (for the rice)
- 1/2 tsp salt
- 2 bunches broccolini
- 2 carrots, unpeeled
- 2 cucumbers
- 100g edamame beans
- A few slices of pickled sushi ginger
- 400g Japanese flavored tofu
- 40g white miso paste
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp brown sugar
- 2 tbsp water (for the sauce)
- 1 tbsp sesame seeds
- 60g Japanese dressing
- 80g kewpie mayonnaise
- 2 long red chilis (optional)
- 1 tbsp 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 fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, 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, cut the broccolini into 2cm pieces, slicing any thicker stalks in half. Thinly slice the carrot (unpeeled) and the cucumber into half-moons. She’ll the edamame beans. Slice the pickled ginger. Cut the Japanese tofu into 1cm cubes.
- In a small bowl, combine the miso paste, rice wine vinegar, brown sugar, water (for the sauce) and 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 then a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. Season with salt. Transfer to a bowl and cover 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, until well coated and thickened slightly, 1 minute. Remove from the heat.
- Thinly slice the long red chilli (if using). When the rice is done, stir through the sesame oil.
- Divide the garlic rice between bowls. Top with the miso tofu, cucumber, edamame, pickled ginger, broccolini and carrot. Spoon over the Japanese mayonnaise and sprinkle with chilli (if using).