Korean Style Rice Bowl
with Caramelised Tofu and Sesame Seeds
A victory for vegetarian cooking, our nourishing Korean rice bowl is everything veggie food should deliver: great flavours and vibrant, fresh ingredients. When stir-frying tofu, a fail-safe tip for perfectly crispy cubes is draining the tofu before you add it to your pan or wok, squeezing out as much of the moisture as possible without breaking it. Make sure you keep your pan nice and hot and move the ingredients round the pan quickly, so they don’t burn.
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
Bell Pepper
150
Jasmine Rice
280
Firm Tofu
200
Broccoli Florets
7.5
Sesame Seeds
7.2
Sesame Oil
(Contains Sesame)
50
Soy Sauce
(Contains Cereals containing gluten, Soya)
20
Chipotle Paste
1
Garlic Clove
1
Spring Onion
15
Rice Vinegar
½
Lime
½
Ginger
1
Carrot
1
Lemongrass
Not included in your delivery
30000
Water for the Rice
Nutritional information
Utensils
Instructions
Bash the lemongrass with the bottom of a saucepan to release its flavour. Pour the water (see ingredients for amount) into a saucepan and add the lemongrass stick. Pop onto boil over high heat. When boiling add the rice along with 0.25 tsp of salt and cover the pan with a lid. Lower the heat to medium-low and simmer for 10 mins. After 10 mins, remove from the heat the rice will finish cooking in its own steam.
Meanwhile, drain the tofu and chop into 2cm cubes. Dry the tofu well on kitchen paper. Trim the carrot and grate coarsley. Pop into a bowl. Halve the pepper and discard the core and seeds. Slice into thin strips.Trim the spring onion and thinly slice. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Zest then halve the lime.
Heat a splash of oil in a frying pan over high heat. When the oil is hot, carefully add the tofu to the pan. Stir fry until browned, taking care not to break the tofu, 4-5 mins. When browned, lower the heat slightly and add the pepper and cook stirring occasionally until softened, another 5 mins. Transfer to a plate, we will reheat it later. Wipe out the pan, we will use it for the broccoli later.
In a bowl, mix the chipotle paste with the rice vinegar, ginger, garlic and half the soy sauce. Keep to one side. In another bowl, drizzle half the sesame oil onto the grated carrot. Add a squeeze of lime juice, a pinch of lime zest, mix well and set aside.
Re-heat the frying pan over high heat and add a splash of oil. Add the broccoli and stir fry for 2 mins. Add a good splash of water and cover with a tight fitting lid or foil. Lower the heat and cook until the broccoli is tender, 3-5 mins. Transfer to a plate, cover in foil and wipe out any excess water from the pan. Return the tofu and peppers to the pan and add the spicy sauce. Stir and heat until piping hot, 2 mins. Season to taste with salt and pepper.
Remove the lemongrass from the rice and discard. Fluff up the rice with a fork. Share between your bowls and drizzle on a little of the remaining soy sauce. Cover one third of the rice with the carrot salad, another with the broccoli and the final third with the sticky, spicy tofu. Finish with a sprinkle of sesame seeds, spring onions, remaining lime zest and a squeeze of lime. Enjoy!
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