Gochujang Spiced Tofu
with rice and sweet Asian sauce
A recipe conveniently customised just to your liking.
Tags:
Quick
•Calorie Smart
•Veggie
•Extra spicy
Allergens:
Soya
•Wheat
•Cereals containing gluten
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Tofu
(Contains: Soya)
5 grams
Cornflour
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 unit(s)
Bell Pepper
2 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
1 unit(s)
Ginger
1 unit(s)
Chilli
2 unit(s)
Garlic
150 grams
Jasmine Rice
2 sachet(s)
Cracked Black Pepper
120 grams
Peas
1 unit(s)
Onion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2537 kJ
Energy (kcal)606 kcal
Fat10.3 g
of which saturates1.7 g
Carbohydrate108 g
of which sugars27.8 g
Dietary Fiber5.7 g
Protein29.2 g
Salt3.6 g
Potassium398.4 mg
Calcium213.9 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 12-15 mins.
- Drain in a sieve and pop back in the pot. Cover with a lid and leave aside until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Chop the tofu into 2cm cubes.
- Mix the tofu with 5g cornflour (per 2P), cracked black pepper and 2 tbsp water (per 2P). Season with salt.
- Place a pan (preferably non stick) over high heat with a drizzle of oil.
- Fry the tofu, 2-4 mins on each side.
- Remove from the pan, set aside and cover to keep warm.
3
- Meanwhile, halve, peel and chop the onion into small pieces.
- Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli and discard the core and seeds. Finely chop.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion, bell pepper, garlic, ginger and chilli (use less if you don't like spice) to the pan and fry for 4-6 mins.
- Season with salt and pepper.
5
- Add the sweet Asian sauce, peas, gochujang paste, tofu and 50ml water (per 2P) to the pan.
- Cover and simmer until everything is warmed through, 2-3 mins.
- Add a splash of water, if required. Season to taste with salt, pepper and sugar.
6
- Divide the rice between bowls.
- Serve the gochujang-spiced tofu alongside.
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