Recipe Cuisine: Japanese
Theme: 10 Iconic Asian Ingredients
Miso glazed tofu with furikake seasoned rice, veggies, kewpie mayonnaise and bonito flakes
By: Eliza Duval
Ingredients
- 200g firm tofu, cut into 2 x 2 cm cubes
- 200g cooked sushi rice
- 1/2 avocado, slices
- 1/4 cucumber, sliced
- Kewpie mayonnaise
- Furikake seasoning
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon mirin
- 3 teaspoons sesame oil
- 1 teaspoon sesame oil
- 1 teaspoon corn flour
- Bonito flakes
Product used in recipe
- KEWPIE - MAYONNAISE 50% REDUCED FAT
Method
- To make the miso glazed tofu, combine the cornflour, 1 teaspoon sesame oil and tofu in a bow until the tofu is evenly coated. Cook in the air fryer for 20 minutes at 200 degrees celcius or until crisp.
- Meanwhile tofu cooks, make the glaze. Combine miso paste, mirin, 1 teaspoon sesame oil, water, vinegar and soy sauce in bowl.
- Once tofu is crispy heat a pan over the stove top with 1 teaspoon sesame oil. Place the air fried tofu and enough of the miso glaze to allow the tofu to be coated. Cook the tofu until each piece is well glazed.
- Divide the cooked rice between two serving bowls, mixing a small amount of furikake into the rice. Top the rice with the miso glazed tofu, avocado and cucumber. Finish with a drizzle of kewpie mayonnaise, more furikake seasoning and bonito flakes to your liking.
- Dig in and enjoy.
