Korean BBQ tofu
Ready in around 25 mins
- Energy: 2899kj (693Kcal)
- Protein: 34g
- Carbohydrate: 92g
- Fat: 17g
- Contains: Gluten, Peanuts, Soy, Sesame
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1. TO PREPARE THE VEGETABLES AND TOFU:
Peel and make ribbons with the carrots 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.
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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.
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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 1/2 cup of water and the Korean BBQ sauce, stir to coat and cook for 30-60 secs until sauce is reduced slightly.
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TO SERVE:
Spoon kimchi rice into bowls and top with Korean BBQ tofu. Sprinkle over roasted peanuts and crispy shallots. Mix together to eat.
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- 2 packs 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
- 2 carrots
- Bok choy
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