Korean Style Rice Bowl CHAT
with Caramelised Tofu and Sesame Seeds
- Wheat
- Cereals containing gluten
- Soya
Ingredients
150 grams
Jasmine Rice
280 grams
Firm Tofu
7.5 grams
Sesame Seeds
7.2 milliliter(s)
Sesame Oil
50 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Broccoli
20 grams
Chipotle Paste
1 unit(s)
Garlic Clove
15 milliliter(s)
Rice Vinegar
½ unit(s)
Lime
1 unit(s)
Bell Pepper
½ sachet(s)
Ginger Puree
1 unit(s)
Carrot
Not included in your delivery
30000 milliliter(s)
Water for the Rice
Nutritional information
Instructions
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. Separate the broccoli into florets (little trees). Peel and grate the garlic (or use a garlic press). Zest then halve the lime.
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.
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.
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.
Return the frying pan to a high heat and add a splash of olive 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 5 mins. Add the spicy sauce, stir to combine and heat until piping hot, 2 mins. Season to taste with salt and pepper.
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!
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