Share-Style Sticky Korean Fried Tofu
with Garlic Rice, Pickled Radish & Slaw- Sesame
- Gluten
- Soy
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Almond
- Crustaceans
- Sesame
Brace yourself for a flavour explosion! This sticky Korean fried tofu brings the sweet, savoury, crispy vibes, served up with garlicky rice, crunchy slaw, tangy pickled radish, and a swoosh of creamy garlic aioli. It’s a choose-your-own-adventure kind of meal, so pile your plate high with all your favourites!
Ingredients
1 sachet
Sesame Seeds
(Contains: Soy, May contain traces of allergens, Sesame; )
1 packet
Jasmine rice
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat, May contain traces of allergens, Eggs, Fish, Milk, Almond; )
1
Spring Onion
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
200 g
Asian Marinated Tofu
(Contains: Crustaceans, Sesame, Eggs, May contain traces of allergens, Wheat, Gluten, Soy; )
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Cornflour
2
Radish
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice radish.
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to the pickling liquid with just enough water to cover the radish. Set aside.
TIP: Slicing the radish very thinly helps it pickle faster!
• Thinly slice spring onion.
• Cut Asian marinated tofu into 2cm chunks.
• In a medium bowl, combine tofu, a pinch of sweet soy seasoning and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes.
• Add Korean stir-fry sauce and cook, turning to coat, until fragrant, 1 minute.
• In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste.
• Drain pickled radish.
• Bring everything to the table.
• Build your own plate with garlic rice, sticky Korean tofu, pickled radish rounds, cabbage slaw, garlic aioli, sesame seeds and spring onion.
• If you've selected an add-on bundle, serve with chilli stir-fry Asian greens. Enjoy!
