Spicy Tofu Bibimbap
with mushrooms and pickled cucumber with sesame butter riceCalories
:
604 kcalProtein
:
26.6g proteinTotal
:
40 minutesDifficulty
:
EasyVegan
Calorie Smart
Extra spicy
Veggie
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 tender pak choi and crispy fried tofu.
Ingredients
Serving amount
180 grams
Tofu
(Contains: Soya)
150 grams
Jasmine Rice
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
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)
Mini Cucumber
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Pak Choi
10 grams
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
1 tsp
Sugar
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2527 kJ
Energy (kcal)604 kcal
Fat23 g
of which saturates4 g
Carbohydrate77.9 g
of which sugars9.5 g
Dietary Fiber4.3 g
Protein26.6 g
Salt3.6 g
Potassium283.9 mg
Calcium234.1 mg
Iron1.1 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 your delivered box.
Utensils
•Peeler
•Pot with Lid
•Grater
Cooking Steps
1
- Trim the cucumber. Make long ribbons by running the peeler down the length of the cucumber.
- 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 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 the Thai spice and 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.
4
- Peel and grate the ginger.
- Trim the pak choi, then thinly slice widthways.
- 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 pak choi, mushrooms and ginger until softened, stirring occasionally, 4-5 mins.
- Return the tofu to the pan along with the sauce.
- Toss until the veg and tofu are well coated in the sauce.
6
- Stir a knob of butter and half the sesame seeds into the rice, fluffing it up as you go.
- Divide the rice between bowls.
- Layer the pickled veg, fried veg and tofu on top.
- Scatter over the remaining sesame seeds.
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