Sticky Korean-Style Tofu, Beef & Garlic Rice
with Sesame Veggies & Kimchi
- Wheat
- Gluten
- Sesame
- Soy
- Milk
- Cashew
- Almond
- Eggs
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Sesame
If you’re familiar with bibimbap, the Korean ‘mixed rice’ dish, then you’ll love this HelloFresh plant-based version. So, divvy up the fragrant rice, pile on the tofu and toppings, then mix it all together for a glorious fusion of flavours and textures.
Ingredients
1 packet
Jasmine rice
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy May be present: Cashew, Almond, Eggs, Fish, Milk)
2
Garlic
1
Asian Greens
1 packet
Button Mushrooms
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
1
Spring Onion
1 packet
plant-based kimchi
250 g
Beef Strips
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
(Contains: Milk)
1.25 cup
water
1 drizzle
sesame oil
(Contains: Sesame)
Nutrition
You will need
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, thinly slice button mushrooms. • Roughly chop Asian greens. • Cut Asian marinated tofu into 2cm chunks. Discard any liquid from beef strip packaging.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add mushrooms and cook until browned and softened, 5-6 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. • Add the remaining garlic and cook until fragrant, 1-2 minutes. • Add a drizzle of the sesame oil and season. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Wipe out the frying pan, then return to medium-high heat with a generous drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Reduce heat to medium, then add Korean stir-fry sauce and cook, stirring, until coated, 1 minute.
• Divide garlic rice between bowls. Top with sesame veggies, beef and Korean-style tofu.• Garnish with spring onion. Serve with Kimchi. Enjoy!
