Korean Braised Tofu
with miso pea rice, bok choy and mushrooms
Allergens:
Soy
•Wheat
•Sesame
•Sulphites
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 Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Tofu
2 tbsp
Gochujang
9 g
Sesame Seeds
2 unit(s)
Garlic, cloves
2 unit(s)
Miso Broth Concentrate
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
113 g
Mushrooms
4.5 g
Moo Shu Spice Blend
2 unit(s)
Shanghai Bok Choy
¾ cup
Jasmine Rice
56 g
Green Peas
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories710 kcal
Fat37 g
Saturated Fat4 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber6 g
Protein29 g
Sodium1770 mg
Potassium750 mg
Calcium700 mg
Iron6.5 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
•Small Bowl
•Large Non-Stick Pan
Cooking Steps
1
- Before starting, add 1 1/4 cups (2 1/2 cups) water and miso broth concentrate a medium pot. 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 until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Cut mushrooms into 1/4-inch slices.
- 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, sesame oil, sesame seeds and half the garlic. Mix to combine.
3
- Pat tofu thoroughly dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- In a large non-stick 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 2-3 min, each side, until crispy and golden all over.
- Reduce heat to medium, add gochujang sauce, cook for 3-4 min, until thickened slightly.
- Remove pan from heat.
4
- Meanwhile, heat 1 tbsp (2 tbsp) oil in a large non-stick pan over medium-high. When hot, add mushrooms, bok choy and Moo Shu Spice Blend. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper.
- Transfer to a plate.
5
- Season with salt, half the green onions then fluff rice with a fork.
- Divide rice between bowls.
- Divide veggies between bowls.
- Divide tofu and sauce between bowls.
- Sprinkle remaining green onions over top.
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