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Japanese Recipes

Bulgogi Tofu

Bulgogi Tofu

Bulgogi Tofu

with Mange Tout and Basmati Rice

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Tags:

Plant-based

•Rapid

•Under 600 calories

Allergens:

Soya

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

280

Firm Tofu

15

Sesame Seeds

100

Bulgogi Sauce

(Contains: Soya)

1

Steamed Basmati Rice

1

Spring Onion

20

Cornflour

½

Lime

150

Mangetout

Nutritional information

Energy (kcal)527 kcal

Energy (kJ)2205 kJ

Fat17 g

of which saturates3 g

Carbohydrate68.1 g

of which sugars19.3 g

Protein23 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Chopping Board

•Baking Tray

•Knife

•Plate

•Paper Towel

•Bowl

•Sautépan or large frying pan

Instructions

Get Prepped

1

a) Trim and finely slice the spring onion. b) Zest and quarter the lime.

Coat the Tofu

2

a) Meanwhile, chop the tofu into 2cm cubes. Lay them on some kitchen roll to soak up some of the moisture. b) Pop the cornflour onto a large plate. Season with salt and pepper. c) Pop the tofu onto the plate. Toss to evenly coat the tofu in the cornflour.

Fry the tofu

3

a) Heat a glug of oil in large frying pan over high heat. b) Once hot, add the tofu to the pan (leaving any excess cornflour behind). Fry until golden all over, 6-8 mins, turning occasionally. c) Tip the tofu into a bowl and set side. Keep the pan.

Cook the rice

4

a) Cook the rice according to pack instructions. b) Pop your frying pan back on medium high heat and add a drizzle of oil if necessary. c) Add the mange tout, season with salt and pepper and stir fry for 1-2 mins.

Start the sauce

5

a) Add half the spring onion to the mange tout. b) Cook for one minute, stirring continuously. c) Add the bulgogi sauce to the pan and bring to the boil. d) Allow it to bubble and thicken slightly, 1-2 mins. Remove from the heat.

Finish and serve

6

a) Divide the cooked rice between your bowls and stir through the lime zest and remaining spring onion. b) Stir the sesame seeds and the juice from half your lime wedges into the tofu mixture. c) Serve the rice in bowls with the tofu and veg on top. Pop the leftover lime wedges on the side for squeezing over. Enjoy!

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