Miso Polenta with Tofu & Greens
PREP 5 MIN•COOK 15 MIN
Creamy polenta makes a great change from another night of rice! And the most Japanese of seasonings, miso, gives this quick and easy dinner a great umami flavor.
Number of servings
1 cup (250ml) water
1⁄3 cup (65g) polenta
1 tbs miso paste
2 tsp olive oil
1 red onion sliced
1 small red chilli sliced
300g firm tofu sliced
80g broccoli cut into florets
60g asparagus cut into thirds
1⁄2 bunch of baby bok choy (buk, pak or puk choy) (150g bunch) sliced lengthways
1 tbs soy sauce (or tamari if gluten free)
1 tsp miso paste
1 tsp sesame oil
Bring water to the boil in a medium-sized saucepan. Stir water with a balloon whisk and gradually pour polenta in, stirring until combined. Reduce heat, stirring occasionally and simmer for 10 minutes or until polenta is smooth and thick. Whisk through miso until combined.
Heat oil in non-stick frypan. Saute onion and chilli for 2 minutes. Add tofu, broccoli and asparagus and cook for 5 minutes, tossing occasionally.
To make dressing, combine all ingredients together in a small bowl.
Pour half of dressing on to tofu and vegetables and add bok choy. Cook for 2 minutes.
Divide polenta between bowls, top with tofu and vegetables, and drizzle with remaining dressing.
1769 kJ / 422 cals
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