Spicy Tofu Bibimbap

Name: Spicy Tofu Bibimbap with mushrooms and pickled carrot
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 280 grams Tofu; 150 grams Jasmine Rice; 80 grams Kale; 1 sachet(s) Soy Sauce; 1 unit(s) Garlic; 1 unit(s) Carrot; 20 milliliter(s) Sesame Oil; 1 sachet(s) Gochujang Paste; 1 unit(s) Ginger; 150 grams Mushrooms; 1 sachet(s) Apple Cider Vinegar; to taste Water; to taste Salt; to taste Oil; to taste Sugar; to taste Pepper

with mushrooms and pickled carrot

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One of the most popular dishes in Korean cuisine, bibimbap is a rice bowl dish. The word bibim means to mix while bap is rice. It's a dish that lends itself well to customisations, and this delicious veggie version features pickled carrot and crispy fried tofu.

Tags:

Extra spicy

•Quick

•Veggie

•Climate Conscious

Allergens:

Soya

•Wheat

•Sesame

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

280 grams

Tofu

(Contains: Soya)

150 grams

Jasmine Rice

80 grams

Kale

1 sachet(s)

Soy Sauce

(Contains: Soya, Wheat)

1 unit(s)

Garlic

1 unit(s)

Carrot

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

1 sachet(s)

Gochujang Paste

(Contains: Soya, Wheat)

1 unit(s)

Ginger

150 grams

Mushrooms

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Sugar

to taste

Pepper

Nutrition Values

Energy (kJ)2583 kJ

Energy (kcal)617 kcal

Fat21.8 g

of which saturates3.5 g

Carbohydrate79.8 g

of which sugars7.9 g

Dietary Fiber0 g

Protein29 g

Cholesterol0 mg

Salt2.24 g

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

•Peeler

•Pot with Lid

Cooking Steps

PDF

Peel and grate the ginger. Use a spoon to easily scrape away the peel.
Place a pot over medium-high heat with a drizzle of oil.
Fry the ginger for 1 min.
Stir in the rice and 300ml cold salted water (double for 4p). Bring to the boil, lower the heat to medium and cover with the lid.
Cook for 12 mins, then remove the pot from the heat. Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Toss the tofu chunks with half the soy sauce.
Place a pan over high heat with a good glug of oil.
Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
Once cooked, remove from the pan and cover to keep warm.

Meanwhile, trim and peel the carrot.
Make long ribbons by running the peeler down the length of the carrot, stopping at the core.
In a small bowl, combine the apple cider vinegar, ½ tsp salt, 1 tsp sugar and 1 tbsp warm water (double all for 4p).
Once mixed, add the carrot ribbons.
Set aside, continuing to mix at regular intervals.

Peel and grate the garlic (or use a garlic press).
Strip the leafy part of the kale from the stem and tear into small pieces. Discard the stem (it's too tough to eat).
Roughly chop the mushrooms.
In a small bowl, mix the sesame oil, gochujang (use less if you don't like spice) and remaining soy sauce.

Return the pan to medium-high heat with a drizzle of oil.
Fry the kale, mushrooms and garlic until softened, stirring occasionally, 4-5 mins.
Season to taste with salt and pepper.