Bulgogi-Style Tofu Bowls

Name: Bulgogi-Style Tofu Bowls with Buttered Rice, Corn and Gochujang Mayo
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 unit Tofu; 2 tbsp Soy Sauce; 1 tbsp Sesame Oil; 2 unit Green Onion; 56 g Carrot, julienned; 1 unit Garlic, cloves; 113 g Corn Kernels; ¾ cup Basmati Rice; 2 tbsp Gochujang; 2 tbsp Mayonnaise; 28 g Baby Spinach; 0.13 tsp Pepper*; 0.31 tsp Salt*; 2 tbsp Unsalted Butter*; 1 tsp Sugar*

with Buttered Rice, Corn and Gochujang Mayo

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Buttered corn and rice serve as the base for delicious, savoury flavours in this family-friendly tofu dish! A dollop of gochujang mayo – for those who can handle a little spice – adds the perfect amount of sweet heat to every bite!

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Green onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spinach • Sesame oil • Garlic.

Tags:

Spicy

•Veggie

Allergens:

Soy

•Sulphites

•Wheat

•Sesame

•Egg

•Mustard

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Tofu

(Contains: Soy May contain traces of: Wheat)

2 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Sesame Oil

(Contains: Sesame)

2 unit

Green Onion

56 g

Carrot, julienned

1 unit

Garlic, cloves

113 g

Corn Kernels

¾ cup

Basmati Rice

2 tbsp

Gochujang

(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

28 g

Baby Spinach

Not included in your delivery

0.13 tsp

Pepper*

0.31 tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains: Milk)

1 tsp

Sugar*

Nutrition Values

Calories830 kcal

Fat40 g

Saturated Fat12 g

Carbohydrate89 g

Sugar12 g

Dietary Fiber6 g

Protein27 g

Cholesterol45 mg

Sodium1630 mg

Trans Fat0.5 g

Potassium750 mg

Calcium600 mg

Iron5.5 mg

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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

PDF

Using a strainer, rinse rice until water runs clear.
To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, stir in corn, then return to a boil. Reduce heat to low.
Cover and cook or 12 - 14 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onions, keeping white and green parts separate.
Peel, then mince or grate garlic.
Add mayo and half the gochujang (use all for 4 ppl) to a small bowl. Season with salt, then stir to combine.

Pat tofu dry with paper towels, then crumble into pea-sized pieces.
Heat a large non-stick pan over medium-high.
When the pan is hot, add sesame oil, then tofu.
Cook for 6-7 min, stirring occasionally, until tofu is browned all over.

Add carrots, green onion whites and garlic to the pan with tofu.
Cook, stirring occasionally, until carrots soften slightly, 2-3 min.
Add soy sauce, 1 tsp (2 tsp) sugar, 1/3 cup (2/3 cup) water and spinach.
Cook for 2 - 3 min, stirring often, until spinach wilts and half the liquid is absorbed.
Season with pepper.

Add 2 tbsp (4 tbsp) butter to the pot with rice and corn. Stir until butter melts. Season with pepper.
Divide buttered rice and corn between bowls. Top with bulgogi.
Sprinkle remaining green onions over top.
Dollop with gochujang mayo, if you like.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat.