Korean-Inspired Bulgogi Tofu Rice Bowl
with Tenderstem® Broccoli 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
1 unit(s)
Garlic Clove
1 unit(s)
Carrot
280 grams
Firm Tofu
(Contains Soya)
1 sachet(s)
Indonesian Style Spice Mix
150 grams
Jasmine Rice
80 grams
Tenderstem Broccoli
15 milliliter(s)
Rice Vinegar
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
1 tbsp
Plain Flour
tsp
Salt for the Tofu
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Drain the tofu and throughly pat dry with kitchen paper. Tear into 3cm chunks.
In a medium bowl, add the tofu, Indonesian style spice mix, plain flour and salt (see pantry for both amounts). Season with pepper and toss to coat the tofu, then set aside.
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).
Halve the broccoli widthways. Heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
Add the garlic and cook until fragrant, 30 secs, then add a splash of water. Cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Transfer to a bowl and cover to keep warm. Give the pan a wipe out.
Heat a drizzle of oil in the (now empty) 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.
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.
When the tofu is crispy, pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder), half the soy sauce and water for the sauce (see pantry for amount). Stir to combine.
Bring to the boil, then simmer, 1 min. Add a splash of water if you feel it needs it.
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 bulgogi tofu, broccoli and pickled carrot in separate sections.
Enjoy!
