Spicy Double Tofu Bibimbap
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spicy Double Tofu Bibimbap

Spicy Double Tofu Bibimbap

with mushrooms and pickled carrot

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:
Veggie
•Vegan
•Extra spicy
•Protein Rich
Allergens:
Soya
•Wheat
•Sesame
•Sulphites
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

360 grams

Tofu

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)

1 unit(s)

Ginger

150 grams

Mushrooms

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

Not included in your delivery

1 tsp

Sugar

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

sideBannerName

Nutrition Values

Energy (kJ)3076 kJ
Energy (kcal)735 kcal
Fat27.8 g
of which saturates5 g
Carbohydrate84 g
of which sugars12.2 g
Dietary Fiber1.8 g
Protein39.1 g
Cholesterol0 mg
Salt2.78 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

Instructions

Pickle the Carrot
1
  • 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, mix the apple cider vinegar, large pinch of salt (per 2P), 1 tsp sugar (per 2P) and 1 tbsp warm water (per 2P). 
  • Once combined, add the carrot ribbons.
  • Set aside, continuing to mix at regular intervals.
Cook the Rice
2
  • 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 (per 2P). Bring to the boil, lower the heat to medium and cover.
  • 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).
Fry the Tofu
3
  • 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.
Make the Sauce
4
  • 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.
Soften the Veg
5
  • 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.
Finish and Serve
6
  • Fluff up the ginger rice with a fork and divide between bowls.
  • Layer the pickled carrot, fried veg and tofu on top. 
  • Finish with a drizzle of the spicy sesame sauce.