Gochujang Tofu Rice Bowl
with Tenderstem Broccoli and Zesty Rice
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
80 grams
Tenderstem Broccoli
1 unit(s)
Garlic Clove
1 unit(s)
Lime
280 grams
Firm Tofu
(Contains Soya)
10 grams
Cornflour
50 grams
Gochujang Paste
(Contains Soya)
25 grams
Ketjap Manis
(Contains Soya)
15 grams
Honey
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
125 milliliter(s)
Water
1 tbsp
Tomato Ketchup
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve any thick broccoli stems lengthways. Then cut into thirds.
Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Remove the broccoli from the pan, cover to keep warm and set aside for later.
While the broccoli cooks, drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks. Add the tofu to a medium bowl with the cornflour. Season with salt and pepper, then toss to coat.
Heat the now-empty frying pan on high heat with a generous drizzle of oil. Once hot, fry the tofu until slightly crispy, 8-10 mins.
Turn frequently to ensure it doesn't burn.
In the meantime, in a medium bowl, combine the gochujang, ketjap, honey, soy sauce, water and ketchup for the sauce (see pantry for both amounts).
Once the tofu is golden and slightly crispy, lower the heat to medium, add the garlic and stir-fry, 30 secs.
Stir the sauce into the pan until the tofu is coated. Bring to a boil, then lower the heat and simmer until the sauce has thickened slightly, 3-4 mins.
Stir through the broccoli until heated through.
Add a squeeze of lime. Taste, and season with salt or pepper. TIP: Add a splash of water to the tofu if your sauce is looking a little thick.
Fluff up your rice with a fork and stir through the lime zest. Share between serving bowls.
Top with your gochujang tofu stir-fry.
Sprinkle over the sesame seeds and serve with any remaining lime wedges for squeezing over to finish.
Enjoy
