Korean-Style Tofu & Garlic Rice
with Sesame Veggies & Kimchi
- Wheat
- Gluten
- Sesame
- Soy
- 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)
1 packet
Ginger Paste
2
Garlic
1
Asian Greens
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs)
1 packet
plant-based kimchi
1
Broccoli
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1.25 cup
water
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
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 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 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, cut Asian marinated tofu into
2cm chunks.
• Roughly chop Asian greens.
• Chop broccoli (including stalk!) into
small florets.
• Heat a large frying pan over medium-high heat
with a drizzle of olive oil.
• Cook broccoli until tender, 5-6 minutes.
• Add the remaining garlic and Asian greens and
cook until fragrant, 1-2 minutes.
• Add a drizzle of sesame oil and season to taste
with salt and pepper. Transfer to a plate and
cover to keep warm.
• Wipe out the frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook tofu, tossing until browned, 3-4 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 and Korean-style tofu.
• Serve with plant-based kimchi. Enjoy!
