Korean style tofu

Name: Korean style tofu
Cook time: 20 min
Yield: 2

with bibimbap rice and bok choy

Ready in around 20 mins

RECIPE FACT:

Korean ketchup contains gochujang (Korean chilli paste) which gives the sauce a sweet, spicy and slightly tangy flavour.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Rinse the bok choy under water and shake off any excess water. Slice the root end off and discard. Slice stalks and leaves into 1 cm slices. Cut the broccoli into small bite sized pieces. Finely slice the spring onion on the diagonal. Roughly chop the coriander including stalks and set aside.
2. TO COOK THE RICE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame and broccoli, cook for 4-5 mins stirring occasionally to create a char. Add the bok choy and cook for 1-2 mins. Open the bag of steamed rice, squeezing gently on the bag to break up any large clumps and add to the pan. Cook for 1-2 mins then add half the sour sauce, half the spring onion and cook for a further 30 secs. Remove from the pan into a bowl and cover to keep warm.
3. TO COOK THE TOFU:

Remove the tofu from its packaging, pat dry with a paper towel and slice into 1 cm cubes. Wipe out the pan, place back over a medium-high heat with a drizzle of oil. Once hot add the tofu, season with salt, and cook for 5-6 mins shaking the pan to brown the pieces evenly. Pour in the Korean ketchup and cook for 30-60 secs, until the sauce has reduced slightly.
TO SERVE:

Divide the rice and vegetables into bowls. Top with Korean style tofu and sprinkle with chopped coriander and remaining spring onion. Spoon over remaining sour sauce to taste.