Spicy Tofu Bibimbap
with mushrooms and pickled carrot with brown butter riceCalories
:
613 kcalProtein
:
28.2g proteinTotal
:
40 minutesDifficulty
:
EasyVegan
Veggie
Calorie Smart
Extra spicy
Allergens:
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Sulphites
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.
Ingredients
Serving amount
180 grams
Tofu
(Contains: Soya)
150 grams
Jasmine Rice
80 grams
Kale
1 sachet(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
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)
1 unit(s)
Cucumber
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
1 tsp
Sugar
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2564 kJ
Energy (kcal)613 kcal
Fat20.8 g
of which saturates3.7 g
Carbohydrate88 g
of which sugars14.6 g
Dietary Fiber3.2 g
Protein28.2 g
Salt3.5 g
Potassium126.2 mg
Calcium203.2 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
•Peeler
•Pot with Lid
Cooking steps
1
- Trim and peel the carrot. Trim the cucumber.
- Make long ribbons by running the peeler down the length of the veg.
- In a small bowl, mix the apple cider vinegar, a large pinch of salt, 1 tsp sugar (per 2P) and 1 tbsp warm water (per 2P).
- Once combined, add the carrot and cucumber ribbons.
- Set aside, continuing to mix at regular intervals.
2
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam)."
3
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Toss the tofu chunks with half the soy sauce and thai spice
- 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.
4
- Peel and grate the ginger (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.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the kale, mushrooms and ginger until softened, stirring occasionally, 4-5 mins.
- Return the tofu to the pan with the veg and add the sauce. Alllow to coat the veg and tofu. Set aside the veg/tofu and return pan to heat.
6
- Return the pan to the heat with a good knob of butter on medium-high heat and allow the butter to brown 2-3 mins. Then Fluff up the rice with a fork and mix in the browned butter.
- Divide th rice between bowls.
- Layer the pickled veg, fried veg and tofu on top.
