Korean Style Rice Bowl
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Korean Style Rice Bowl

Korean Style Rice Bowl

with Caramelised Tofu and Sesame Seeds

This Korean Rice Bowl with Caramelised Tofu HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:
Plant-based
Extra spicy
Under 600 calories
Allergens:
Sesame
Cereals containing gluten
Soya

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

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

15

Rice Vinegar

½

Lime

1

Bell Pepper

(May contain Celery)

½

Ginger Puree

1

Carrot

Not included in your delivery

300

Water for the Rice

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Nutritional information

Energy (kcal)584 kcal
Energy (kJ)2443 kJ
Fat16 g
of which saturates3 g
Carbohydrate77 g
of which sugars12 g
Protein31 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Zester
Garlic Press
Grater
Knife
Paper Towel
Medium Saucepan
Lid
Sautépan or large frying pan
Plate
Aluminum Foil
Fork

Instructions

Prep time
1

Drain the tofu and chop into 2cm cubes. Dry the tofu well on kitchen paper. Trim the carrot and grate coarsley (no need to peel). Pop in a bowl and set aside. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve any larger broccoli florets. Peel and grate the garlic (or use a garlic press). Zest then halve the lime.

Cook the Rice
2

Pour the water (see ingredients for amount) into a saucepan and pop onto boil over high heat. When boiling add the rice along with 0.25 tsp of salt, stir 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.

Make the spicy sauce
3

In a bowl, mix the chipotle paste with the rice vinegar, easy 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.

Steam the broccoli
4

Heat a medium/large frying pan over high heat and add a splash of oil. When hot, 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, stir occasionally 3-5 mins. Transfer to a plate, cover in foil and wipe out any excess water from the pan.

Brown the tofu
5

Return the frying pan to a high heat and add a glug of oil. 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 4-5 mins. Add the spicy sauce, stir to combine and heat until piping hot, 2 mins. Season to taste with salt and pepper.

Serve
6

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, a drizzle of the remaining sesame oil, remaining lime zest and a squeeze of lime. Enjoy!