Tofu Bulgogi Bowls
with Asian Cucumber Slaw
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Coleslaw mix (carrot, green cabbage, red cabbage) • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Cucumber • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sesame oil • Rice vinegar (rice vinegar, sugar, salt) • Brown sugar (cane sugar, molasses) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
¾ cup
Jasmine Rice
170 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Wheat, Crustaceans, Sesame, Fish, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
1 tbsp
Brown Sugar
(May contain traces of: Wheat, Crustaceans, Sesame, Fish, Milk, Sulphites, Egg, Mustard, Soy, Tree nuts, Peanuts)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Wheat, Crustaceans, Fish, Milk, Gluten, Sulphites, Egg, Mustard, Soy)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Wheat, Sesame, Fish, Milk, Egg, Mustard, Soy, Tree nuts)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice green onion.
- In a medium bowl, whisk together vinegar, half the sesame oil, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. (NOTE: This is your coleslaw dressing.)
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium.
- While the pan heats, in a small bowl, combine soy sauce mirin blend, brown sugar, ginger-garlic puree and remaining sesame oil. (NOTE: This is your bulgogi sauce.)
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Reduce heat to medium-low.
- Add bulgogi sauce (from step 3). Cook for 1-2 min, stirring occasionally, until sauce thickens and coats tofu.
- To the bowl with coleslaw dressing (from step 2), add coleslaw cabbage mix and cucumbers.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice and coleslaw between bowls. Top rice with tofu.
- Spoon sauce over tofu, then sprinkle with remaining green onions.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
