Sticky miso carrots & smoked tofu
Prep your sauce, carrots and tofu in advance and throw them into the oven when you want to eat. To make it into a one-tray wonder, swap the rice for a pouch of cooked lentils, stirring them through the tray before serving.
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Ingredients
- 500g carrots, peeled and thickly sliced
- 1 tbsp Cooks’ Ingredients Wok Oil
- 150g brown basmati rice
- 2 tbsp brown miso paste
- 1 tbsp Cooks’ Ingredients Japanese Rice Vinegar
- 3 tbsp Essential Clear Honey
- 200g block Taifun Smoked Tofu, sliced
- ½ cucumber
- 2 Essential Salad Onions
Method
Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss the carrots with the wok oil. Roast for 25-30 minutes until tender and turning golden. Meanwhile, cook the rice according to pack instructions.
In a small bowl mix the miso, vinegar and honey. Take the tray out of the oven, stir the tofu into the carrots, then return to the oven for 5-10 minutes until browning.
Pour the contents of the bowl over the carrots and tofu, toss to coat, then roast for 5 minutes more, until sticky and saucy. Slice the cucumber into rounds, then into matchsticks. Slice the salad onions.
Serve the sticky carrots and tofu over the rice, topped with a generous mound of cucumber and sprinkled with the salad onions.
Cook’s tip
A couple of teaspoons of toasted sesame seeds are great scattered over at the end for extra nutty flavour.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,205kJ/ 525kcals |
|---|---|
Fat | 18g |
Saturated Fat | 2.3g |
Carbohydrates | 63g |
Sugars | 39g |
Fibre | 13g |
Protein | 24g |
Salt | 3.2g |