Ingredients
- Kewpie mayonnaise
- 3 tbsp Lee Kim Kee Soy sauce
- 1 tsp Obento mirin seasoning
- 1 tsp Sesame oil
- 1/2 tbsp Gochujang
- 1/2 tbsp Miso paste
- 400g Tofu
- 1 bunch Bok choy
- 1 head of Broccoli
- 1 cup Jasmine rice, cooked
- 1 Spring onion, chopped
- 1/3 cup flour or cornflour
- Sesame seeds (optional)
- Kimchi (optional)
- Roasted seaweed (optional)
- Vegetable oil
Method
- Rinse rice, cook in rice cooker.
- Mix soy sauce, mirin, sesame oil, gochujang, miso paste, and 2 tbsp hot water in bowl. Set aside.
- Press tofu for 10 minutes, chop into 2cm cubes and toss in flour.
- Heat 2 tbsp vegetable oil over medium heat, cook tofu until crispy.
- Add sauce and cook until thickened. Turn off heat, toss through spring onion.
- In a separate pan, stir fry bok choy and broccoli over lightly heat. After 3 mins, add 2 tbsp water and cover to steam for 5 mins.
- Plate rice, tofu, greens, and optional kimchi and seaweed. Top with kewpie mayo and extra spring onions and sesame seeds.
- Enjoy!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Kewpie - Kewpie Mayonnaise
- Obento - Mirin Seasoning
