Spicy Korean Braised Chicken and Tofu
with Miso-Pea Rice, Bok Choy and Mushrooms- Soy
- Wheat
- Sulphites
- Sesame
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- Soy
- Peanuts
- Tree nuts
.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
2 tbsp
Gochujang
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
2 unit(s)
Garlic, cloves
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
113 g
Mushrooms
2 unit(s)
Shanghai Bok Choy
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
56 g
Green Peas
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and miso broth concentrate. Cover and bring to a boil over high. Wash and dry all produce.
- 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 5-7 min.
- Add peas, cover and cook for 7-9 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
-
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
-
Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.
-
While chicken is cooking, peel, then mince or grate garlic.
- Thinly slice green onions.
- Thinly slice mushrooms.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- In a small bowl, add gochujang, 1 tsp (2 tsp) sugar, soy sauce, Asian Sesame Blend, 1/3 cup (1/2 cup) water and half the garlic. Stir to combine.
- Pat tofu thoroughly dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- In the same pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-8 min, turning cubes occasionally, until crispy and golden all over.
- Reduce heat to medium-low, add gochujang sauce, cook for 1-2 min, until thickened slightly.
- Remove the pan from heat.
- Meanwhile, heat 1 tbsp (2 tbsp) oil in a medium non-stick pan over medium-high. When hot, add mushrooms, garlic and bok choy. Cook for 5-7 min, stirring occasionally, until softened. Season with salt and pepper.
- Remove from heat.
- Thinly slice chicken.
- Fluff rice with a fork then season with salt and stire in half the green onions.
- Divide rice, veggies, chicken and tofu between bowls.
- Spoon remaining sauce in the pan over tofu.
- Sprinkle remaining green onions over top.
If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate. Use the same pan to cook tofu.
Thinly slice chicken. Top bowls with chicken.
