RECIPE: Miso Soy Tofu with Asian Slaw and Rice

September 5, 2023

I like cooking. I also like making up recipes sometimes, and as most of my friends like what I make, I thought I might share a recipe or two here. Other than today, there will be no long stories before the recipe! I promise!

So checkout my Miso Soy Tofu with Asian Slaw and Rice recipe. It is a super easy weeknight dinner and perfect for lunch leftovers. With a tasty sauce, the tofu makes a perfect protein choice for meat free Mondays, and the premade Salad Kit means there's no long prep time.

Miso Soy Tofu with Asian Slaw and Rice

This recipe served the 2 of us, and heaps of leftovers, so if you were all super hungry, probably serves 4, but if just regular hungry, probably serves 6.

Ingredients:

2 packs x Beijing Chilli Tofu Pieces 200g or use any firm Tofu you prefer (400g total)

1 pack x Asian Salad Kit 350g

2 cups x Jasmine Rice

For Sauce:

2 tbsp x Soy Sauce

2 tbsp x Rice Wine Vinegar

1 tbsp x White Miso

1 tbsp x Hot Water

For Dressing:

2 tbsp x Soy Sauce

1 tbsp x Sesame Oil

Method:

Fill and boil your kettle. Put the Jasmine Rice into a saucepan (one with a lid), rinse the rice if you want to (I don't, but don't tell anyone)...

Once the kettle is boiled, pour over the rice until the rice is covered with water to about 2 cm or 1/2 inch over the top of the rice.

Saucepan onto the hotplate, lid off and on high until the water starts to commence to bubble. Pop the lid on and turn the heat down to the lowest it can go. Set your timer for 15 minutes and DO NOT PEEK! You will have perfectly cooked steamed rice at the end.

Once the timer goes off, turn your hotplate off and let the rice sit while you are doing the tofu.

In a dish, mix the soy sauce, rice wine vinegar and miso paste with a tbsp of hot water. Don't worry if the miso does not all combine, it will over the heat later.

Pop a wok on a hotplate and heat up, about medium high. Once hot, add sesame oil to coat the wok, open the tofu packets and empty the tofu into the wok.

Before stirring, use a wooden stirrer or similar to break the tofu into bite size pieces. This will give it a nice rough texture.

Stir-fry the tofu until it is heated and browned to your liking (I like mine nice and browned), then, pour in the miso mix and stir to coat. Let the mixture thicken and stir occasionally.

In the meantime, open the salad mix, divide the rice and salad between the serving plates, mix the soy sauce and sesame oil together and pour over salad.

Once the tofu is well coated and the sauce has thickened right up, split the tofu onto each plate and serve.