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Korean style tofu

Name: Korean style tofu
Cook time: 20 min
Yield: 1
Cuisine: East Asia

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:

Energy: 2,365kJ (565kcal)
Protein: 37g
Carbohydate: 71g
Sugars: 29g
Fat, total:12g
Saturated:2g
Sodium:1,937mg
Contains:Gluten, Sesame, Soy, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the root end off the bok choy and discard. Slice the 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. Place the flour or cornflour into a bowl and season with salt. Remove the tofu from its packaging and pat dry with a paper towel. Using half the tofu, cut into 2 cm cubes then coat well in the flour or cornflour.
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 then 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 of the Korean sour sauce and half the spring onion. Cook for a further 30 secs then remove from the pan into a bowl and cover to keep warm.
3. TO COOK THE TOFU:
Wipe out the pan, place back over a medium-high heat with a drizzle of oil. Once hot, add the tofu and cook for 4-5 mins or until golden on all sides. Pour in the Korean ketchup, toss to coat and cook for 30-60 secs until the sauce has reduced slightly.
TO SERVE:
Spoon the rice and vegetables into a bowl. Top with Korean style tofu and sprinkle with chopped coriander and remaining spring onion. Spoon over remaining sour sauce to taste.