Korean-Style Tofu, Gyoza & Garlic Rice
with Sesame Veggies & Mayo- Wheat
- Gluten
- Sesame
- Soy
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Milk
- Crustaceans
Ingredients
2
Garlic
1 packet
Plant-Based Mayo
(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens; )
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy, Fish, Eggs, May contain traces of allergens, Cashew, Almond, Milk; )
1 packet
Jasmine rice
1 packet
Ginger Paste
1 packet
Vegetable Gyozas
(Contains: Wheat, Gluten, Sesame; )
1 packet
Shredded Cabbage Mix
1
Asian Greens
400 g
Firm tofu
(Contains: Soy, Sesame, Eggs, May contain traces of allergens, Crustaceans; )
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 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, pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 2cm cubes. Roughly chop Asian greens.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook shredded cabbage mix until tender, 4-5 minutes. • Add the remaining garlic and Asian greens, and cook until fragrant, 1-2 minutes. • Add a drizzle of 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 the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate to rest. • Wipe out the frying pan, then return to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes.
• Reduce heat to medium, then add Korean stir-fry sauce and ginger paste and cook, stirring, until coated, 1 minute.
• Divide garlic rice between bowls. Top with sesame veggies, gyoza and Korean-style tofu. • Dollop over sriracha mayo to serve. Enjoy!
