Japanese Bento Box with Miso-Glazed Tofu and Yu Choy

Japanese Bento Box

with Miso-Glazed Tofu and Yu Choy

GET RECIPES DELIVERED
dinner

Seasonal Menu Summer Recipes Spring Recipes Quick and Easy High-Protein Gluten-Free Nut-Free Tofu Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
430
FAT
18g
CARBOHYDRATES
43g
PROTEIN
28g

MAIN INGREDIENTS

  1. ¾ cup sushi rice
  2. 1 package Wildwood® organic sprouted tofu
  3. Fresh ginger
  4. 2 tbsp red miso paste
  5. 1 tsp tamari
  6. 1 tbsp mirin
  7. 6 oz yu choy
  8. 1 scallion
  9. 1 tsp sesame seeds
  10. 1 oz pickled ginger
  11. 3 tsp vegetable oil*
  12. Salt*
  13. *Not Included
Allergens: Soy

TOOLS

  • Small saucepan
  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
Combine the sushi rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and the water is absorbed, about 15 to 18 minutes.
2
Press the tofu
Drain the tofu. Slice the tofu into 6 pieces and gently press between paper towels to drain excess water.
3
Prepare the miso glaze
Set the oven to broil on low. Peel and mince or grate the ginger. In a medium bowl, whisk together half the minced fresh ginger, red miso paste, tamari, and mirin. On a clean work surface, spoon half the miso glaze onto the tofu and spread evenly over the top of each piece.
4
Roast the tofu
Coat a baking sheet with 1 tsp vegetable oil. Lay the sliced tofu on the baking sheet, glazed side down, and top each piece with the remaining miso glaze. Broil the miso-glazed tofu until the tops are well-browned, about 8 to 10 minutes. Check frequently to avoid burning.
5
Stir-fry the greens
Roughly chop the yu choy. Place a large nonstick skillet over high heat with 2 tsp vegetable oil. Once hot, add the yu choy, remaining minced fresh ginger, and a pinch of salt and cook, tossing frequently, until the greens are wilted and the ginger is fragrant, about 2 to 3 minutes.
6
Serve
Thinly slice the scallions. Once finished, sprinkle the miso-glazed tofu with sliced scallions and sesame seeds. Divide the sushi rice between plates and top with stir-fried yu choy and miso-glazed tofu. Serve with pickled ginger.