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Tofu Bibimbap

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:
Quick
Veggie
Extra spicy
Allergens:
Soya
Wheat
Sesame
Sulphites
Total Time20 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 unit(s)

Ginger

150 grams

Mushrooms

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Sugar

to taste

Pepper

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Nutrition Values

Energy (kJ)2866 kJ
Energy (kcal)685 kcal
Fat22.3 g
of which saturates3.5 g
Carbohydrate94 g
of which sugars17.7 g
Dietary Fiber0 g
Protein30.5 g
Cholesterol0 mg
Salt4.1 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

Make the Rice
1
  • Peel and grate the ginger. Scrape away the peel with a spoon.
  • Place a medium 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 a boil, then lower the heat to medium and cover.
  • Leave to 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
2
  • 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.
Pickle the Carrot
3
  • 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.
Make Your 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 and divide between bowls.
  • Layer the pickled carrot, fried veg and tofu on top. 
  • Drizzle over the gochujang sesame sauce.
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