Bols de tofu bulgogi
avec salade de chou asiatique aux concombres
Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) (soya) • Mélange pour salade de chou (carotte, chou vert, chou rouge) • Riz au jasmin • Mélange mirin-soya (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) (soya) • Concombre • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Huile de sésame • Vinaigre de riz (vinaigre de riz, sucre, sel) • Cassonade (sucre de canne, mélasse) • Oignon vert.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
¾ tasse(s)
Riz au jasmin
170 g
Mélange pour salade de chou
1 pièce(s)
Mini concombres
1 pièce(s)
Oignon vert
4 cs
Mélange mirin-soya
(Contient: Soya Peut contenir : Blé, Crustacés, Sésame, Poisson, Lait, Gluten, Sulfites, Oeuf, Moutarde)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Lait, Sulfites, Soya)
1 cs
Cassonade
(Peut contenir : Blé, Crustacés, Sésame, Poisson, Lait, Sulfites, Oeuf, Moutarde, Soya, Noix, Arachides)
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Blé, Crustacés, Poisson, Lait, Gluten, Sulfites, Oeuf, Moutarde, Soya)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Blé, Sésame, Poisson, Lait, Oeuf, Moutarde, Soya, Noix)
Pas inclus dans votre livraison
¼ cc
Sucre*
1.5 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
