eCook Meal
Miso Polenta & Tofu
with toasted sesame seeds & exotic mushrooms
Want to feel like a chef in your own kitchen? Plate up this restaurant-style creamy miso polenta topped with crispy exotic mushrooms, tofu and long stem broccoli in a sweet soy sauce. Sprinkled with sesame seeds, spring onions and chilli flakes. Chef life!
Serving guide
Choose your portion size.
POPPING SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and the trimmed mushrooms and fry for 4-5 minutes until browned and crispy. Remove from the pan and drain on some paper towel.
MISO Polenta
Boil the kettle. Place a pot over a high heat. Pour in 500ml of boiling water and add ½ a tsp of salt. Once boiling, slowly whisk in the Polenta and the miso paste, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn the heat to the lowest setting, stir in a knob of butter (optional), some seasoning and cover to keep warm until serving.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. Once hot, add the grated Garlic and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the trimmed broccoli and a splash of water. Fry for 4-5 minutes until the water has evaporated and the broccoli is starting to brown. Stir in the sweet soy sauce, the sesame oil and 40ml of water. Reduce the heat and bring up to a slow simmer. Simmer for 3-4 minutes until the broccoli has softened slightly and the sauce has reduced by half. Add in the fried mushrooms and tofu and simmer for a further 1-2 minutes until heated through.
WOWZERS!
Make a bed of the creamy miso Polenta. Top with the saucy broccoli, mushrooms and tofu. Pour over any remaining sauce. Sprinkle over the sesame seeds, the chilli flakes (to taste) and the spring onion greens. Restaurant-style, Chef!
POPPING SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and the trimmed mushrooms and fry for 4-5 minutes until browned and crispy. Remove from the pan and drain on some paper towel.
MISO Polenta
Boil the kettle. Place a pot over a high heat. Pour in 1L of boiling water and add a tsp of salt. Once boiling, slowly whisk in the Polenta and the miso paste, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn the heat to the lowest setting, stir in a knob of butter (optional), some seasoning and cover to keep warm until serving.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. Once hot, add the grated Garlic and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the trimmed broccoli and a splash of water. Fry for 4-5 minutes until the water has evaporated and the broccoli is starting to brown. Stir in the sweet soy sauce, the sesame oil and 80ml of water. Reduce the heat and bring up to a slow simmer. Simmer for 3-4 minutes until the broccoli has softened slightly and the sauce has reduced by half. Add in the fried mushrooms and tofu and simmer for a further 1-2 minutes until heated through.
WOWZERS!
Make a bed of the creamy miso Polenta. Top with the saucy broccoli, mushrooms and tofu. Pour over any remaining sauce. Sprinkle over the sesame seeds, the chilli flakes (to taste) and the spring onion greens. Restaurant-style, Chef!
POPPING SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and the trimmed mushrooms and fry for 5-6 minutes until browned and crispy. You may need to do this step in batches. Remove from the pan and drain on some paper towel.
MISO Polenta
Boil the kettle. Place a pot over a high heat. Pour in 1.5L of boiling water and add 2 tsp of salt. Once boiling, slowly whisk in the Polenta and the miso paste, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn the heat to the lowest setting, stir in a knob of butter (optional), some seasoning and cover to keep warm until serving.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. Once hot, add the grated Garlic and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the trimmed broccoli and a splash of water. Fry for 5-6 minutes until the water has evaporated and the broccoli is starting to brown. Stir in the sweet soy sauce, the sesame oil and 120ml of water. Reduce the heat and bring up to a slow simmer. Simmer for 4-5 minutes until the broccoli has softened slightly and the sauce has reduced by half. Add in the fried mushrooms and tofu and simmer for a further 2-3 minutes until heated through.
WOWZERS!
Make a bed of the creamy miso Polenta. Top with the saucy broccoli, mushrooms and tofu. Pour over any remaining sauce. Sprinkle over the sesame seeds, the chilli flakes (to taste) and the spring onion greens. Restaurant-style, Chef!
POPPING SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and the trimmed mushrooms and fry for 5-6 minutes until browned and crispy. You may need to do this step in batches. Remove from the pan and drain on some paper towel.
MISO Polenta
Boil the kettle. Place a pot over a high heat. Pour in 2L of boiling water and add a tbsp of salt. Once boiling, slowly whisk in the Polenta and the miso paste, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn the heat to the lowest setting, stir in a knob of butter (optional), some seasoning and cover to keep warm until serving.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. Once hot, add the grated Garlic and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the trimmed broccoli and a splash of water. Fry for 5-6 minutes until the water has evaporated and the broccoli is starting to brown. Stir in the sweet soy sauce, the sesame oil and 160ml of water. Reduce the heat and bring up to a slow simmer. Simmer for 4-5 minutes until the broccoli has softened slightly and the sauce has reduced by half. Add in the fried mushrooms and tofu and simmer for a further 2-3 minutes until heated through.
WOWZERS!
Make a bed of the creamy miso Polenta. Top with the saucy broccoli, mushrooms and tofu. Pour over any remaining sauce. Sprinkle over the sesame seeds, the chilli flakes (to taste) and the spring onion greens. Restaurant-style, Chef!
Shopping
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Frequently Asked Questions
What is the preparation time for Miso Polenta & Tofu?
The preparation time for Miso Polenta & Tofu with toasted sesame seeds & exotic mushrooms is between 15 and 45 minutes.
What is the total time required to make Miso Polenta & Tofu with toasted sesame seeds & exotic mushrooms?
The total time required to make Miso Polenta & Tofu with toasted sesame seeds & exotic mushrooms is between 30 and 55 minutes.
How many servings does Miso Polenta & Tofu provide?
4 servings
What are the main ingredients in Miso Polenta & Tofu?
Black Sesame Seeds, Dried Chilli Flakes, Garlic, Indonesian Soy Sauce, Long Stem Broccoli, Miso Paste, Mixed Exotic Mushrooms, Non-GMO Tofu, Polenta, Sesame Oil, Spring Onion
What is the nutritional information of Miso Polenta & Tofu?
Calories: 733, Carbs: 105 grams, Fat: grams, Protein: 35.9 grams, Sugar: 9.9 grams, Salt: 753 grams
How do I prepare Miso Polenta & Tofu?
ALMOST THERE: Return the pan to a medium-high heat with another drizzle of oil. Once hot, add the grated garlic and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the trimmed broccoli and a splash of water. Fry for 4-5 minutes until the water has evaporated and the broccoli is starting to brown. Stir in the sweet soy sauce, the sesame oil and 80ml of water. Reduce the heat and bring up to a slow simmer. Simmer for 3-4 minutes until the broccoli has softened slightly and the sauce has reduced by half. Add in the fried mushrooms and tofu and simmer for a further 1-2 minutes until heated through. FRYING FRENZY: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and the trimmed mushrooms and fry for 4-5 minutes until browned and crispy. Remove from the pan and drain on some paper towel. MISO POLENTA: Boil the kettle. Place a pot over a high heat. Pour in 1L of boiling water and add a tsp of salt. Once boiling, slowly whisk in the polenta and the miso paste, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn the heat to the lowest setting, stir in a knob of butter (optional), some seasoning and cover to keep warm until serving. WOWZERS!: Make a bed of the creamy miso polenta. Top with the saucy broccoli, mushrooms and tofu. Pour over any remaining sauce. Sprinkle over the sesame seeds, the chilli flakes (to taste) and the spring onion greens. Restaurant-style, Chef! POPPING SEEDS: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
What should be prepared from my kitchen to make Miso Polenta & Tofu?
Black Sesame Seeds, Dried Chilli Flakes, Garlic, Indonesian Soy Sauce, Long Stem Broccoli, Miso Paste, Mixed Exotic Mushrooms, Non-GMO Tofu, Polenta, Sesame Oil, Spring Onion
How many calories does Miso Polenta & Tofu have?
733 calories
How much fat content does Miso Polenta & Tofu have?
grams