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Korean BBQ tofu

with kimichi rice and roasted peanuts

Ready in around 25 mins

RECIPE FACT:
Fermentation is serious business in Korea, at every meal there is at least one type of fermented dish on the table.
Nutritional Info:
  • Energy: 2899kj (693Kcal)
  • Protein: 34g
  • Carbohydrate: 92g
  • Fat: 17g
  • Contains: Gluten, Peanuts, Soy, Sesame
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND TOFU:

    Peel and make ribbons with the carrot by running the peeler the full length along the carrot, rotating after each peel. Slice the bok choy into 1 cm strips. Remove the tofu from its packaging, pat dry with a paper towel then cut into 2 cm cubes. Empty the cornflour onto a plate, season with salt and set aside.

  • 2. TO COOK THE KIMCHI RICE:

    Open the bag of steamed brown rice squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the edamame and cook for 1-2 mins. Add the rice, kimchi and bok choy to the pan and cook for a further 1-2 mins. Add the soy seasoning with the carrot and cook for 30-60 secs. Remove from the pan into a serving bowl and cover to keep warm.

  • 3. TO COOK THE BBQ TOFU:

    Wipe out the pan, place over a medium heat with a generous pour of oil. Coat the tofu evenly in the cornflour then add to the pan once hot and cook for 5-6 mins turning frequently – you may need to do this in batches. Once tofu is golden, add ¼ cup of water and the Korean BBQ sauce, stir to coat and cook for 30-60 secs until sauce is reduced slightly.

  • TO SERVE:

    Spoon kimchi rice into bowls and top with Korean BBQ tofu. Sprinkle over roasted peanuts and crispy shallots. Mix together to eat.

Ingredients In your box:
  • 1 pack of tofu
  • 1 pack of steamed brown rice
  • 1 pot of Korean BBQ sauce
  • 1 pot of soy seasoning
  • 1 pot of kimchi
  • 1 sachet of cornflour
  • 1 sachet of roasted peanuts and crispy shallots
  • 1 pot of edamame beans
  • 1 carrot
  • Bok choy

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