Korean Inspired Bulgogi Tofu Rice Bowl
with Tenderstem® Broccoli and Pickled Carrot Ribbons
Our Spiced Tofu Rice Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
80 grams
Tenderstem Broccoli
1 unit(s)
Garlic Clove
280 grams
Firm Tofu
(Contains Soya)
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
1 tbsp
Plain Flour
¼ tsp
Salt
50 milliliter(s)
Water for the Sauce
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 1/4 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, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt and pepper.
Add the carrot ribbons, toss to coat, then set aside to pickle.
Halve the broccoli widthways. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large 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.
Drain the tofu and throughly pat dry with kitchen paper. Tear into 3cm chunks.
In a medium bowl, combine the Indonesian style spice mix, plain flour and salt (see pantry for both amounts). Add the tofu chunks and toss to coat.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, fry the tofu until golden and crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
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 the water for the sauce (see pantry for amount).
Stir to combine, bring to the boil and simmer until thickened slightly, 1-2 mins. 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 with the bulgogi tofu, garlic broccoli and pickle carrot in separate sections.
Enjoy!
