Korean-Inspired Bulgogi Tofu Rice Bowl
with Sugar Snaps and Pickled Carrot Ribbons
Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.
A popular condiment in many Asian countries, sambal paste's vibrant heat is perfect for boosting flavour in our Asian style dishes. This paste contains herbs and spices such as red chillies, lemongrass and tamarind, making it the perfect flavour driver for both veggie and meat dishes alike.
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
280 grams
Firm Tofu
(Contains Soya)
1 unit(s)
Garlic Clove
80 grams
Sugar Snap Peas
1 unit(s)
Carrot
150 grams
Jasmine Rice
15 milliliter(s)
Rice Vinegar
1 sachet(s)
Indonesian Style Spice Mix
150 grams
Bulgogi Sauce
(Contains Soya)
15 grams
Sambal Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper, then pop into a large bowl and set aside.
Peel and grate the garlic (or use a garlic press). Slice the sugar snap peas in half lengthways.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
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, pop the carrot ribbons into a small bowl with the rice vinegar and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
When there's 3 mins remaining, add the sugar snaps and fry, 2-3 mins.
When the tofu is crispy and the veg is tender, sprinkle over the Indonesian style spice mix and stir-fry for 30 secs. Pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder) and half the soy sauce. Stir to combine.
Bring to the boil, then simmer, 1 min. Add a splash of water if it's thickened. Remove from the heat.
When everything's ready, fluff up the rice with a fork and stir through the remaining soy sauce. Share the rice between your bowls.
Top your rice with the spiced tofu, sugar snaps and pickled carrot in separate sections.
Enjoy!
