Sticky Korean Style Tofu Stir-fry
with pepper, onion and jasmine rice
A recipe conveniently customised just to your liking.
Tags:
Veggie
•Quick
•Extra spicy
•Protein Rich
Allergens:
Soya
•Cereals containing gluten
•Wheat
•Sesame
•Celery
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Onion
180 grams
Tofu
(Contains: Soya)
150 grams
Jasmine Rice
2 unit(s)
Garlic
1 unit(s)
Lime
1 sachet(s)
Ketjap Manis
(Contains: Soya, Cereals containing gluten, Wheat)
2 sachet(s)
Gochujang Paste
(Contains: Soya)
2 sachet(s)
Honey
10 grams
Sesame Seeds
(Contains: Sesame)
2 sachet(s)
Ketchup
(Contains: Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2729 kJ
Energy (kcal)652 kcal
Fat18.7 g
of which saturates2.8 g
Carbohydrate104.6 g
of which sugars27.8 g
Dietary Fiber6.7 g
Protein27.4 g
Salt3.1 g
Potassium506.9 mg
Calcium218.3 mg
Iron0.8 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
•Pot with Lid
Cooking steps
1
- 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).
2
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Halve, peel and chop the onion into 2cm chunks.
- Peel and grate the garlic (or use a garlic press).
- Chop the tofu into 2cm cubes.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the tofu, bell pepper, garlic and onion to the pan and season with salt and pepper.
- Fry until the tofu is golden brown on the outside and the veg has softened, 6-8 mins.
4
- Meanwhile, quarter the lime.
5
- Once the tofu is cooked, remove from the heat and stir the ketjap manis, gochujang paste, honey and ketchup.
- Squeeze in the juice from one lime wedge (per 2P).
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt, pepper and lime juice.
6
- Share the rice between your bowls.
- Serve the Korean style tofu stir-fry alongside.
- Sprinkle over the sesame seeds and serve with any remaining lime wedges for squeezing over.
