Page title and description

Vegetarian mains
Mirin glazed carrots and crispy tofu
Ingredients
- 150g brown basmati rice
- salt
- 300g carrots
- 150g Brussels sprouts
- 1 tsp sesame oil
- 2 tbsp mirin
- 1 fresh chilli
- 200g marinated tofu
- 1 tsp sesame seeds
- oil for frying
- 1 tbsp brown rice miso
- 1 tbsp tamari
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Put a kettle on to boil. Rinse the rice in a sieve. Tip it into a saucepan with a good pinch of salt. Cover with boiling water from the kettle. Simmer for approx. 25 mins, or until tender but still with a little bite. -
Step 2
Meanwhile, peel and cut the carrots into diagonal 3cm pieces. Trim the root tips away from the sprouts along with any sad looking outer leaves. Finely shred the sprouts. -
Step 3
Heat the sesame oil in a saucepan and cook the carrots on a high heat for 2 mins. Add 100ml water and the mirin. Reduce the heat to medium, cover and cook for approx. 10 mins, until the carrots are tender. -
Step 4
While the carrots cook, deseed and finely chop the chilli. Pat the tofu dry with kitchen paper. Slice the tofu into 2cm cubes. -
Step 5
Heat a frying pan and dry toast the sesame seeds for approx. 2 mins, until lightly golden. Remove and set aside. Add 1 tbsp oil to the same pan and fry the tofu for approx. 4 mins, until golden and crispy. Transfer to a plate. Take the pan off the heat. -
Step 6
Once the carrots have had 10 mins, remove the lid. Cook for a further 3 mins, stirring occasionally, until the carrots colour on the edges and any liquid has reduced to a glaze. -
Step 7
When the rice is ready, drain and rinse it. -
Step 8
Put the frying pan back on the heat. Stir-fry the sprouts for 1 min, adding a splash of water to help them cook. Turn the heat off. Add the miso, tamari, 1 tbsp water and chilli (to your taste). Stir, then mix in the rice. -
Step 9
Divide the rice and carrots between 2 shallow bowls and top with the tofu. Scatter over the sesame seeds to garnish.